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Celtic Radio Community > From Your Kitchen to My Plate > Recipes For Diabetics

Posted by: Shadows 11-Jun-2008, 11:52 AM

This topic was requested by DesertRose...

If you have recipes that are suitable for diabetics please post them here!

Posted by: Shadows 13-Jun-2008, 05:01 PM

OK rose you asked for this, now you don't post!

Posted by: Shadows 23-Jun-2008, 03:34 PM

Here is a link to recipes for diabetics from Allrecipes.com

http://allrecipes.com/Info/Healthy-Eating/Diabetes/ViewAll.aspx?lnkID=1850

Let us see what our members can come up with!

Posted by: Shadows 29-Jun-2008, 09:30 AM

Another link:

http://www.recipezaar.com/bb/viewforum.zsp?f=39

Posted by: DesertRose 06-Jul-2008, 07:12 AM

QUOTE (Shadows @ 13-Jun-2008, 06:01 PM)

OK rose you asked for this, now you don't post!

Here I am, Mr Shadows! Better late than never, eh? LOL

I am not diabetic, but I just purchased this really cool Diabetes Diet Cookbook and wanted to share the recipes in them. this is just one of many I will be sharing.

Cheese and Pepper Frittata

the frittata, a flat Italian omelet, is one of the most versatile of egg dishes. You can improvise fillings by using bits of leftover cooked vegatables, meats, or poultry.

Preparation time: 10 minutes..........Cooking time: 35 minutes

1 tsp of olive oil, preferably extra virgin

3/4 cup chopped red bell pepper

3/4 cup chopped green pepper

3/4 cup (3 ounces) shredded reduced fat Monterey jack cheese.

2 Tbl of chopped fresh basil

5 eggs + 2 egg whites, lightly beaten

1/4 tsp salt

ground black pepper.

Preheat the oven to 375 F. coat a 9" oven proof skillet with vegetable oil spray. Place over medium high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, striring occasionally for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt and pepper.

Bake for about 30 minutes or until the eggs are set. Let stand to cool slightly. Cut into wedges.

Posted by: stoirmeil 08-Jul-2008, 01:05 PM

QUOTE (DesertRose @ 06-Jul-2008, 08:12 AM)

Cheese and Pepper Frittata

the frittata, a flat Italian omelet, is one of the most versatile of egg dishes. You can improvise fillings by using bits of leftover cooked vegatables, meats, or poultry.

Preparation time: 10 minutes..........Cooking time: 35 minutes

1 tsp of olive oil, preferably extra virgin

3/4 cup chopped red bell pepper

3/4 cup chopped green pepper

3/4 cup (3 ounces) shredded reduced fat Monterey jack cheese.

2 Tbl of chopped fresh basil

5 eggs + 2 egg whites, lightly beaten

1/4 tsp salt

ground black pepper.

Preheat the oven to 375 F. coat a 9" oven proof skillet with vegetable oil spray. Place over medium high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, striring occasionally for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt and pepper.

Bake for about 30 minutes or until the eggs are set. Let stand to cool slightly. Cut into wedges.

Looks yummy! Almost like a no-crust pizza.

Anything with red sweet peppers and fresh basil is going to be wonderful. Baking the egg has a different texture from a fried omelet, very nice and fine-textured. (I think I'd tip a few sliced mushrooms in this too.)

Does the recipe have any info how many people this is supposed to serve? Also -- a lot of diabetic recipes work on "exchanges" -- protein, fat and carb that add up to daily allowances so you can vary your diet enjoyably and still keep it balanced. Did this one mention them?

Posted by: Shadows 14-Jul-2008, 01:11 PM

Inquiring minds want to know.....

Posted by: DesertRose 14-Jul-2008, 01:55 PM

Ok, I know, I am bad, Shadows

The recipe for the Cheese and Pepper Frittata says the following:

Makes 4 servings
180 calories, 5 g carbs, 15 g protein, 12 g fat, 4.5 saturated fat, 285 mg cholesterol (eep!), 440 sodium (eep again), 1 g fiber.

Dietary exchanges: 1/2 vegetables, 2 meat, 1-1/2 fat.

Hope that helps with that recipe.

Posted by: DesertRose 14-Jul-2008, 02:02 PM

Seasonal Fruit Salad

1 medium plum, sliced
1/2 cup blueberries
1/2 medium nectarine, sliced
1/8 honeydew
1/8 tsp ground nutmeg
2 tbl apricot nectar

In a small bowl, combine the plum, blueberries, and nectarine. Stir to mix. Sprinkle the fruite mixture over the honeydew. In a small bowl, whisk the nutmeg into the nectar. Drizzle over the fruit.

Makes 1 serving

Per serving: 193 calories, 47 g carbs, 3 g protein, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 31 mg sodium, 5 g fiber.

Carbohydrate choices: 3

Dietary exchange: 3 fruit

Posted by: Shadows 14-Jul-2008, 02:31 PM

Rose this forum topic is all yours!
Not bad, just need time LOL!

If you have trouble with posts or members let me know please, other wise it is all yours!

Posted by: DesertRose 14-Jul-2008, 03:27 PM

Well, gosh! Thank you Shadows! That is very kind of you, seeing I have been very lax in participating in it so far, but hope to change that soon! Sometimes it takes me awhile cause I get very behind in emails, ok y'all?! Many thanks!

Now to the next diabetic recipe. Now I admit, I have not tried any of these so y'all let me know how they taste and so forth ok?

Raspberry Yogurt Parfait.............perfect for summer time.

Preparation time...5 minutes.

1/2 cup red raspberries, fresh or thawed frozen
1 tsp lemon juice
1 cup low-fat plain yogurt

In a small bowl, combine the raspberries and lemon juice
Toss. In a parfait dish, alternate layers of yogurt and raspberries.

Makes 1 serving

Per serving: 190 calories, 29 g carbs, 15 g protein, 3 g fat, 1.5 saturated fat, 15 mg cholesterol, 190 mg sodium, 4 g fiber.

Carbohydrate choices: 2

Dietary exchange: 1/2 fruit, 2 milk

Posted by: Shadows 15-Jul-2008, 03:03 PM

testing!!! I have been told this topic was locked....

Posted by: stoirmeil 15-Jul-2008, 05:03 PM

QUOTE (DesertRose @ 14-Jul-2008, 02:55 PM)

Makes 4 servings
180 calories, 5 g carbs, 15 g protein, 12 g fat, 4.5 saturated fat, 285 mg cholesterol (eep!), 440 sodium (eep again), 1 g fiber.

Dietary exchanges: 1/2 vegetables, 2 meat, 1-1/2 fat.

Yes, thank you, that helps! I guess we have to remember that some diabetics have more issues with other nutrients than other individuals do -- I think most of your sodium here is coming from the cheese, and there are low-sodium, low-fat cheeses available for those who need to watch both carbs and salt.

This is useful for more than diabetics -- most doctors will tell you that one of the best diets for regulating weight and complementing a reasonable attempt to up the fitness level with moderate aerobic exercise is the good old 1500 to 2000 calorie ADA diet. Little of this, little of that, lots of variety, keeping an eye on how much of each dietary element in any given day. Common sense!

Go for it, Rose! I'm with you!

Posted by: DesertRose 15-Jul-2008, 11:38 PM

Thanks Stormeil! Actually that is why I bought this diabetic cookbook is because I was told the same thing about the best diet out there was put out by the ADA! Only problem is that I have yet to cook any from the book yet!

Also, thanks for asking for the dietary details in the beginning as I forgot to include them in the first recipe.

This one looks good to me, especially for veggetarians.

Mediterranean Veggie Burger

Preparation time: 15 minutes, cooking time: 3 minutes

2 large red leafe lettuce leaves
2 grilled vegetable soy burgers
2 tablespoons of goat cheese
1 bottled roasted red pepper, halved
1/2 cup BroccoSprouts
1/2 cup baby spinach leaves

1. Place the lettuce leaves onto a work surface, with the long sides facing you. With your fingers, press lightly to flatten the center of each

2. Prepare the burgers per the package direction for the microwave. Place one on the center of each lettuce leaf. Top each with 1 tablespoon of the cheese, 1/2 red pepper, and 1/4 cup each of the sprouts and spinach. Fold up the bottom and sides of each lettuce leaf to enclose the burgers. Serve immediately.

Makes 2 servings
Per serving: 140 calories, 8 g carbs,16 g protein, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 460 mg sodium, 5 g fiber.

Carb choices: 1/2

Dietary exchange: 1/2 vegetables, 1/2 meat, 1/2 fat

Note: BroccoSprouts is a brand of sprouted broccoli seeds, created by scientists at John Hopkins University School of Medicine, that provide high levels of antioxidants. They are available in many supermarkets.

Posted by: stoirmeil 16-Jul-2008, 06:41 AM

Mmmmm . . . that goat cheese and red pepper combination really makes it! Sounds delicious.

This is so simple, and such a treat for people who love their frozen dessert in hot weather! I tried it, and it's very easy. It's a little granular, but even the texture is part of the treat, like eating fresh snow (remember that?

). Good enough for anybody, after a light summer supper! I tossed just a few fresh blueberries over the top; I can imagine a little drizzle of a raspberry liqueur over the top too:

Cantaloupe Graníta

(from The Joslin Diabetes Gourmet Cookbook (Bantam Books))

(Makes 6 servings)

2 cantaloupes or 1 large honeydew melon -- ripe and juicy
1/4 cup (59 ml) fresh lime juice

1. Seed and peel melon, and cut into chunks. Whirl enough of the fruit in a processor or blender to make 3 cups puree (708 ml).
2. Add lime juice to the puree. Pour into a shallow metal pan or bowl. Freeze firm.
3. Remove graníta from freezer and let stand until soft enough to break up with a wooden spoon. Beat until slushy and fairly smooth.
4. Cover and refreeze. Soften at room temperature for 5 minutes before serving.

Per serving: 67 calories (6% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 16 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 17 mg sodium

Diabetic exchanges: 1 carbohydrate (fruit)

Posted by: Lady of Avalon 16-Jul-2008, 06:41 PM

O.K I'll try again.

Hi Rose I will try these recepies of yours and let you know how it goes.

Thanks,LOA

Posted by: DesertRose 18-Jul-2008, 05:01 PM

For those of you who like smoothies:

3 tbl water
1 green tea bag
2 tsp honey
1-1/2 cup frozen blueberries
1/2 medium banana
3/4 cup calcium-fortified light vanilla soymilk (or milk of your choice)

1. In a small glass measuring cup or bowl, microwave water on high until steaming hot. Add the tea bad and allow to brew for 3 minutes. Remove the tea bag, Stir the honey until dissolved into the tea.

2. In a blender with ice-crushing ability, combine the berries, banana, and milk

3. Add the tea to the blender. Blend the ingredients on the ice crush or the highest setting until smooth. (some blenders may require additional water to process the mixture). Pour the smoothie into tall glasses and serve.

Makes 2 servings
Per serving: 150 calories, 35g carbs, 2 g protein, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 37 mg sodium, 4 g fiber

carb choices: 2

Dietary exchange: 1/2 starch 1-1/2 fruit, 1/2 milk

NOTE: You can transport this smoothie to work with you to enjoy for a snack. If stored several hours in a thermo, shake vigoursly before pouring. the smoothie will be tasty but thinner than when freshly made.

Posted by: stoirmeil 22-Jul-2008, 04:21 AM

That sounds yummy too -- good even as a dessert drink, if it were frosty cold. I wonder how it would work with a spiced chai tea? I think it might taste like banana bread. Never mind me -- you know I can't leave anything alone.

This vegetable side dish is easy, now that the zucchinis are coming in. Nice with baked chicken or fish and rice:

Broiled Zucchini Halves
Makes 4 servings -- 94 calories

Ingredients:
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons diced pimiento OR diced sweet red pepper
2 tablespoons chopped ripe olives
4 small zucchini (about 1 pound total), sliced lengthwise
1 tablespoon olive oil

Preparation:
1. Preheat broiler; place oven rack 6 inches below heat source. Combine cheese, pimiento and olives in small bowl; set aside.

2. Brush both sides of zucchini halves with oil; arrange on broiler pan lined with foil. Broil 5 minutes or until fork-tender.

3. Spoon about 2 tablespoons cheese mixture along the top of each zucchini half. Broil until cheese melts and browns. Serve immediately.

Dietary Exchange:
Fat 1-1/2
Vegetable 1

Works fine with yellow summer squash too -- give the peel a good scrub but leave it on, for the fiber.

Posted by: Patch 23-Jul-2008, 03:48 PM

I found you can do the Zuchinni in the microwave too. I put it all together, microwaved it for a min. 45 secs. and It wasn't bad. Once the cheese melted I assumed it was done. It probably wasn't as good as the broiler method.

Slŕinte,

Patch

Posted by: stoirmeil 23-Jul-2008, 04:20 PM

QUOTE (Patch @ 23-Jul-2008, 04:48 PM)

I think the difference might be the done-ness of the zucchini, and some small texture and maybe flavor difference, but since you can eat a tender young zucchini practically raw, it would still be very good.

Posted by: Patch 23-Jul-2008, 04:28 PM

I do eat the really little ones raw as one would a cucumber. (with fat free ranch dressing)

Slŕinte,

Patch

Posted by: stevenpd 09-Aug-2008, 06:12 PM

Just testing . . .

Posted by: Lady of Avalon 09-Aug-2008, 07:33 PM

stevenpd

I can post in this one now it's fine they fixed the problem.
Look at my post on top.
Then I tried about 4 times before and the lock window was keep popping up all the time.

LOA

Posted by: DesertRose 09-Aug-2008, 09:43 PM

I've noticed there is a glitch in this thread too. Hopefully it is worked out now!

Posted by: Shadows 11-Apr-2010, 10:23 AM

Diabeties is a big problem in the USA right now so Ithink I will bring this topic back to the top...

Rosemary if you are still here it is still your topic.

Posted by: stoirmeil 11-Apr-2010, 11:13 AM

QUOTE (Shadows @ 11-Apr-2010, 11:23 AM)

Diabeties is a big problem in the USA right now so Ithink I will bring this topic back to the top...

Rosemary if you are still here it is still your topic.

I'd also like to hear from people who are used to cooking for and feeding kids, with regard to this health problem -- that is where a lot of the risk for potential new cases is beginning to spring up. You don't have to already have a kid with diabetes to make good use of recipes that cut down on fat, sugar and salt, or to get the kids interested in actually knowing what's in the food and how to balance carbs, protein and fats in a meal.

There are some recipe sources on line, but not all that many that are targeted to the preferences of kids, especially younger kids. Some of the books focus too much (I think) on ways to create low fat or sugar free "treats" so the kids won't feel deprived, instead of real food; and there's room for more attention to plain good eating that would appeal to any kid and also fall within sensible guidelines for prevention of diabetes or other nutrition-related illness.

This was a cute one that would multiply easily and make a nice and also inexpensive party lunch entree for little kids, I thought -- from a site called "Big Mama's Recipes":

Speedy Sloppy Joe Buggy
Ingredients

* 4 hot dog buns (not split)
* 16 thin slices cucumber or zucchini
* 24 thin strips julienned carrots, 1 inch long
* 4 ripe olives or pimiento-stuffed olives
* nonstick cooking spray
* 1 (10-ounce) package extra-lean ground turkey
* 1 1/4 cups bottled reduced-fat spaghetti sauce
* 1/2 cup chopped broccoli stems
* 2 teaspoons prepared mustard
* 1/2 teaspoon Worcestershire sauce
* dash of salt
* dash of black pepper
* 4 small pretzel twist

Directions:

Hollow out top center of hot dog buns, leaving a small rim around the edge. Use wooden picks to make four holes in the sides of each bun to attach "wheels". Use wooden pick to make one hole in the center of each cucumber slice; push carrot strip through the holes. Press carrot "axles" in buns, making the wheels.

Cut each olive in half horizontally. Use wooden pick to make two holes in one end of each hot dog bun, then use carrot strips to attach olives to buns to make the headlights.

Spray large nonstick skillet with cooking spray. Cook turkey in skillet over medium heat until no longer pink. Stir in spaghetti sauce, broccoli stems, mustard, Worcestershire, salt and pepper; heat through.

Spoon sauce mixture into hollowed-out buns. Press pretzel twist into ground turkey mixture, making the windshield on each buggy in back of the headlights.

Makes four servings. 1 serving = 1 buggy

Nutritional values:

calories 277, calories from fat 14%, total fat 4g, saturated fat 1g, cholesterol 430mg, carbohydrates 36g, fiber 4gg, protein 23g, sodium 831mg

Dietary exchanges: 2 starch, vegetable, 2 lean meat

Posted by: Shadows 20-Apr-2010, 02:11 PM

Rose has informed me she does not have the time to take on this topic, so anyone with diabetic recipes is encouraged to contribute...

Posted by: Shadows 19-Dec-2011, 02:16 PM

Bumping back to the top.