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LadyOfAvalon 
Posted: 16-Jul-2008, 07:41 PM
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O.K I'll try again.

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

Thanks,LOA


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DesertRose 
Posted: 18-Jul-2008, 06:01 PM
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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.





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stoirmeil 
Posted: 22-Jul-2008, 05:21 AM
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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. smile.gif

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.
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Patch 
Posted: 23-Jul-2008, 04:48 PM
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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.

Slàinte,   

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stoirmeil 
Posted: 23-Jul-2008, 05:20 PM
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QUOTE (Patch @ 23-Jul-2008, 04:48 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.


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. smile.gif
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Patch 
Posted: 23-Jul-2008, 05:28 PM
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I do eat the really little ones raw as one would a cucumber. (with fat free ranch dressing)

Slàinte,    

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stevenpd 
Posted: 09-Aug-2008, 07:12 PM
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Just testing . . .


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LadyOfAvalon 
Posted: 09-Aug-2008, 08:33 PM
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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
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DesertRose 
Posted: 09-Aug-2008, 10:43 PM
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I've noticed there is a glitch in this thread too. Hopefully it is worked out now! smile.gif
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Shadows 
Posted: 11-Apr-2010, 11:23 AM
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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.


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stoirmeil 
Posted: 11-Apr-2010, 12:13 PM
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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
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Shadows 
Posted: 20-Apr-2010, 03:11 PM
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Rose has informed me she does not have the time to take on this topic, so anyone with diabetic recipes is encouraged to contribute...
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Shadows 
Posted: 19-Dec-2011, 03:16 PM
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ZodiacHolly

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Bumping back to the top.
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