Thursday, July 31, 2008

Maple-Mustard Grilled Chicken

Diabetic Recipes Maple-Mustard Grilled Chicken 1/2 cup Dijon mustard 1/4 cup maple syrup 2 tablespoons white vinegar 4 skinless chicken breast halves (6 ounce) vegetable oil cooking spray 1/2 teaspoon ground pepper 1/8 teaspoon salt Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside. Coat chicken lightly with cooking spray; sprinkle with pepper and salt. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture. Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture. Diabetic Recipes

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Wednesday, July 30, 2008

Grilled Garlic-Lemon Chicken

Diabetic Recipes Grilled Garlic-Lemon Chicken 4 boneless skinless chicken breast halves 2 cloves garlic, pressed 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh lemon juice 2 tablespoons olive oil Place Chicken breasts in a medium, non reactive bowl. Add garlic, salt, pepper, lemon juice and olive oil. Turn chicken several times to coat with marinade. Cover and marinate 1-2 hours in the refrigerator. Prepare a hot fire in a barbecue grill. Oil the grill. Remove breasts from the marinade, shaking off excess and place on hot grill. Cook until lightly browned, about 6 minutes. Turn and brush with marinade. Grill second side 4-6 minutes or until white throughout but still juicy. Diabetic Recipes

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Tuesday, July 29, 2008

Carbohydrate-Serving Calculator

Carbohydrate-Serving Calculator Use the ranges given below to convert a food's carbohydrate content to its equivalent in Carbohydrate Servings. Grams (G) Carbohydrate Carbohydrate Servings 0-5 ................0 6-10................1/2 11-20...............1 21-25...............1 1/2 26-35...............2 36-40...............2 1/2 41-50...............3 51-55...............3 1/2 56-65...............4 Note: If a food contains 5 or more grams of dietary fiber per serving, subtract that number from the Total Carbohydrate grams. For example, a 38-gram carbohydrate portion with 5 grams of fiber would count as 38-5=33 grams. This would make it equivalent to 2 Carbohydrate Servings instead of 2 1/2. From The Eating Well Diabetes Cookbook, page 15 Diabetic Recipes

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Monday, July 28, 2008

Malt Cake

T.G.I. Friday's Malt Cake 1 cup plus 3 tablespoons oil 1/2 cup plus 2 tablespoons milk 1/2 cup plus 2 tablespoons plain yogurt 2 large eggs 1 tablespoon vanilla extract 3 cups sugar 3 cups flour 3/4 cup plus 1 tablespoon unsweetened cocoa powder 1-1/2 tablespoons baking soda 1/4 teaspoon salt 1-1/4 cups boiling water Malt Frosting (recipe below) Make Malt Frosting before the cake so that it can chill for at least 2 hours. Preheat oven to 300 degrees. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside. Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often. Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting. Makes 16 servings. Malt Frosting: Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat 1 pint whipping cream and 1-1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake. Diabetic Recipes Diabetic Recipes

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Substitution Chart Olive Oil for Butter

Substitution Chart Olive Oil for Butter From: www.filippoberio.com When recipes call for cooking oils or fats, try olive oil instead. It's easy — where you would usually use cooking oils such as vegetable or canola oil, or fats such as butter or margarine, just substitute olive oil. It's better for you — and it tastes terrific, too. As a rule of thumb, substitute an equal amount of olive oil for other cooking oils and three quarters the amount for butter or margarine. For exact guidelines, use the chart below. Butter/Margarine = Olive Oil 1 teaspoon = 3/4 teaspoon 1 tablespoon = 2 1/4 teaspoons 2 tablespoons = 1 1/2 tablespoons 1/4 cup = 3 tablespoons 1/3 cup = 1/4 cup 1/2 cup = 1/4 cup + 2 tablespoons 2/3 cup = 1/2 cup 3/4 cup = 1/2 cup + 1 tablespoon 1 cup = 3/4 cup Diabetic Recipes

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Sunday, July 27, 2008

Flavor in a Pinch

Flavor in a Pinch From: www.mccormick.com If Your Recipe Calls For: You Can Use: SPICES 1 tsp apple pie spice 3/4 tsp ground cinnamon plus 1/4 tsp ground nutmeg plus 1/8 tsp allspice 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon plus 1/4 tsp ground ginger plus 1/8 tsp EACH ground cloves and ground nutmeg 1 tsp fresh chopped ginger 1/4 tsp ground ginger 1 tsp poultry seasoning 3/4 tsp ground sage plus 1/4 tsp ground thyme 1/4 tsp ground mace 1/4 tsp ground nutmeg HERBS 3 tsp fresh chopped herb 1 tsp dried leaves (basil, leaves (basil, dill, dill, tarragon, thyme) tarragon, thyme) 2 tsp fresh chopped herb 1 tsp dried leaves (sage, leaves (sage, rosemary, rosemary, marjoram, mint, marjoram, mint, oregano) oregano) 1 tsp rubbed sage 1 tsp dried sage or 3/4 tsp ground sage bouquet garni = 1 Tbsp EACH parsley flakes, tarragon leaves, thyme leaves, and marjoram leaves plus 1 tsp oregano leaves plus 1/4 tsp rubbed sage.Tie in a double thickness cheesecloth bag; remove before serving. GARLIC AND ONIONS 1 medium-size clove garlic 1/4 tsp garlic powder 1/2 cup chopped onion 3 Tbsp dried minced onion or 2 1/2 tsp onion powder EXTRACTS 1 1/2 tsp anise seed 1 tsp anise extract 1 Tbsp anise liqueur 1/2 tsp anise extract 1/2 to 1 vanilla bean, split 1 tsp pure vanilla extract 1 tsp freshly grated lemon peel 1 tsp lemon extract 1 tsp freshly grated orange peel 1 tsp orange extract 1 Tbsp orange liqueur 1 tsp orange extract 1 Tbsp amaretto 1/2 tsp almond extract 2 Tbsp brandy 1 1/4 tsp brandy extract 1 Tbsp dark (gold) rum 1 1/2 tsp rum extract 1 Tbsp light rum 1/2 tsp rum extract Diabetic Recipes

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Saturday, July 26, 2008

Ingredient substitutions - Make the switch for healthier recipes

Diabetic Recipes Ingredient substitutions - Make the switch for healthier recipes From The Mayo Clinic Cook up healthier recipes by swapping one ingredient for another. These substitution tips can help. When preparing recipes, you've probably swapped one ingredient for another — perhaps you didn't like one of the ingredients or you were missing a called-for item. But have you thought about routinely substituting ingredients for healthier eating? Simple changes, such as using egg whites instead of whole eggs or garlic powder instead of garlic salt, can make a big difference in the amount of fat, sodium, sugar and other nutrients in the foods you eat each day. So what healthy exchanges can you make without affecting the taste or texture of your food? Try these suggestions for healthier meals and snacks. To reduce the amount of fat and cholesterol If your recipe calls for: Try substituting: 1. Bacon -- Canadian bacon, turkey bacon, smoked turkey or lean prosciutto (Italian ham) 2. Butter, margarine, shortening or oil in baked goods -- Applesauce or prune puree for half of the called-for butter, shortening or oil. *Note: To avoid dense, soggy or flat baked goods, don't substitute oil for butter or shortening, and don't substitute diet, whipped or tub-style margarine for regular margarine. 3. Butter, margarine, shortening or oil to prevent sticking-- Cooking spray or use nonstick pans 4. Creamed soups -- Fat-free milk-based soups, mashed potato flakes, or pureed carrots, potatoes or tofu for thickening agents 5.Eggs -- Two egg whites or 1/4 cup egg substitute for each whole egg 6. Evaporated milk -- Evaporated skim milk 7. Full-fat cream cheese-- Fat-free or low-fat cream cheese, Neufchatel or low-fat cottage cheese pureed until smooth 8. Full-fat sour cream -- Fat-free plain yogurt, or fat-free or low-fat sour cream 9. Ground beef -- Extra-lean or lean ground beef, chicken or turkey 10. Mayonnaise -- Reduced-calorie mayonnaise-type salad dressing or reduced-calorie, reduced-fat mayonnaise 11. Oil-based marinades -- Wine, balsamic vinegar, fruit juice or fat-free broth 12. Salad dressing -- Fat-free or reduced-calorie dressing or flavored vinegars 13. Whole milk --- Reduced-fat or fat-free milk To reduce the amount of sodium If your recipe calls for: Try substituting: 1. Seasoning salt, such as garlic salt, celery salt or onion salt -- Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped garlic, celery or onions 2. Soups, sauces, dressings, crackers, or canned meat, fish or vegetables -- Low-sodium or reduced-sodium versions 3. Soy sauce -- Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce 4. Table salt -- Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends To reduce the amount of sugar If your recipe calls for: Try substituting: 1. Fruit canned in heavy syrup -- Fruit canned in its own juices or in water, or fresh fruit 2. Fruit-flavored yogurt -- Plain yogurt with fresh fruit slices 3. Syrup -- Pureed fruit, such as applesauce, or low-calorie, sugar-free syrup To increase the amount of nutrients, including vitamins, minerals and fiber If your recipe calls for: Try substituting: 1. All-purpose (plain) flour -- Whole-wheat flour for half of the called-for all-purpose flour 2. Dry bread crumbs-- Rolled oats or crushed bran cereal 3. Enriched pasta-- Whole-wheat pasta 4. Iceberg lettuce-- Arugula, chicory, collard greens, dandelion greens, kale, mustard greens, spinach or watercress 5. Meat as the main ingredient -- Three times as many vegetables as the meat on pizzas or in casseroles, soups and stews 6. White bread Whole- wheat bread 7. White rice -- Brown rice, wild rice, bulgur or pearl barley Diabetic Recipes

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Friday, July 25, 2008

Homemade Sweetened Condensed Milk

Homemade Sweetened Condensed Milk 3/4 cup splenda 1/2 cup warm water 1 cup + 2 Tbsp powdered milk 1. Combine all ingredients. Heat to boiling. 2. Cook until thick, about 15 to 20 minutes. Equals 1 can sweetened condensed milk. Diabetic Recipes

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Thursday, July 24, 2008

Pickled Eggs Diabetic Recipes

Diabetic Recipes Pickled Eggs Makes 6 servings Ingredients 1 15-ounce can beets 1 cup cider vinegar ½ cup sugar 2 teaspoons salt 2 bay leaves 4 whole cloves 1 medium onion, sliced into rings 6 large eggs Pickled Eggs Instructions 1. Drain liquid from beets into a small saucepan, reserving the beets for another use. Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour. 2. Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs. 3. When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours. 4. Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired. Pickled Eggs Tips Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days. . Pickled Eggs Nutrition Information Per serving: 88 calories; 5 g fat (1 g sat, 2 g mono); 187 mg cholesterol; 5 g carbohydrate; 6 g protein; 1 g fiber; 89 mg sodium; 127 mg potassium. Exchanges: 1/2 vegetable, 1 medium-fat meat; 0 Carbohydrate Servings.

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Wednesday, July 23, 2008

Old Corn Diabetic recipe

Old Corn Recipe Makes 4 servings, generous 1/2 cup each Ingredients 2 slices bacon 2 teaspoons canola oil 3 cups fresh corn kernels (about 4 ears) or 3 cups frozen corn ¼ teaspoon freshly ground pepper ? cup nonfat milk, plus more if needed Old Corn Instructions 1. Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes. 2. Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from the heat. Crumble the bacon into the corn; stir to combine. Serve immediately. Old Corn Tips Cover and refrigerate for up to 3 days. Old Corn Nutrition Information Per serving: 141 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 22 g carbohydrate; 5 g protein; 3 g fiber; 113 mg sodium; 335 mg potassium. Nutrition bonus: Vitamin C (15% daily value). 1 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 1 fat Diabetic Recipes Diabetic Recipes

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Tuesday, July 22, 2008

Grilled Steaks W Jalapeno Cucumber Relish - 5.2g Carbs, 0.8g Fiber,

Grilled Steaks W Jalapeno Cucumber Relish - 5.2g Carbs, 0.8g Fiber, 3.7g Sugar {To further cut the fat... trim any excess fat from the steak and use a fat free or reduced fat yogurt. Take care, Gloria} From: www.mealsforyou.com Prep: 10 min Cook: 10 min 3 cups cucumber, seeded and diced 1/4 cup plus 2 Tbsp red onion, finely chopped 1 tsp jalapeno pepper, or to taste (wear rubber gloves) 1/2 cup plain yogurt 1 tsp garlic, minced 2 tsp fresh lemon juice 4 top sirloin steaks, at room temperature Prepare grill or broiler. Combine first 6 ingredients and salt to taste in a bowl and set aside. Generously season steaks with salt and freshly ground black pepper. Grill or broil steaks 4-5 minutes per side about 5 inches from heat source, or until desired doneness. Serve steaks with relish. Servings: 4 nutrition per Serving: 290 Calories, 11.2g Fat, 36% calories from Fat, 116mg Cholesterol, 40.2g Protein, 5.2g Carbs, 0.8g Fiber, 3.7g Sugar, 110mg Sodium, 7.1 Diet points Diabetic Recipes

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Monday, July 21, 2008

Whole-Wheat Apple Cookies - 12g Carbs, 1g Fiber, 0g Sugar

Whole-Wheat Apple Cookies - 12g Carbs, 1g Fiber, 0g Sugar From: The Healthy HomeStyle Cookbook, published by the American Diabetes Association Number of Servings: 30 Serving Size: 2 cookies 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 cup sugar 1 pkg artificial sweetener 2 Tbsp oil 1 egg white 1 cup apple, finely chopped 1/3 cup walnuts, finely chopped 1. Sift flour, soda, and spices together. 2. Stir in sugar, artificial sweetener, oil and egg. 3. Fold in apple and nuts. 4. Drop the rounded teaspoonfuls onto a cookie sheet sprayed with nonstick cooking spray. Bake at 375 degrees F for 10 minutes or until lightly browned. Or arrange 8 cookies in a circle on microwave safe pan. (You can turn a casserole upside down.) Cook on High for 2 minutes. Serve warm. Number of Servings: 30 Serving Size: 2 cookies Nutrition per Serving: 92 Calories, 36 Calories From Fat, 4g Total Fat, 0g Saturated Fat, 0mg Cholesterol, 33mg Sodium, 12g Total Carbs, 1g Dietary Fiber, 0g Sugars, 2g Protein Diabetic Recipes

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Sunday, July 20, 2008

Chicken Tenders W Spicy Black Beans - 14g Carbs, 3.5g Fiber

Chicken Tenders W Spicy Black Beans - 14g Carbs, 3.5g Fiber From: Secrets of Good-Carb Low-Carb Living Servings: 4 1 lb chicken breast tenders 1 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp coarsely ground black pepper 1/4 tsp salt 1 Tbsp extra-virgin olive oil 1 cup canned black beans, undrained 1/2 cup chunky-style salsa 1/2 cup shredded reduced-fat Monterrey Jack or Mexican-blend cheese (optional) 3 Tbsp finely chopped fresh cilantro or thinly sliced scallions Rinse the chicken and pat dry with paper towels. Combine the cumin, garlic powder, pepper, and salt, and rub some of the mixture over both sides of the chicken tenders. Place the olive oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken tenders and cook for a couple of minutes on each side, or until nicely browned. Reduce the heat to medium, cover, and cook for about 3 minutes more or until the chicken is cooked through. Remove the chicken from the skillet and set aside to keep warm. Add the black beans and salsa to the skillet and cook over medium-high heat for a minute or two to heat through. To serve, place a quarter of the chicken tenders on each of 4 serving plates and top with a quarter of the black-bean mixture. If desired, top each serving with some of the cheese and sprinkle with some of the cilantro or scallions. Serve hot. Servings: 4 Nutrition per Serving (1/4 of recipe): 201 Calories, 4.9g Fat, 0.8g Saturated Fat, 66mg Cholesterol, 14g Carbs, 3.5g Fiber, 29g Protein, 629mg Sodium, 37mg Calcium Diabetic Exchanges: 1 Bread/Starch, 4 Low-Fat Meat Diabetic Recipes

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Saturday, July 19, 2008

Warm Turkey and White Bean Salad - 28g Carbs

Warm Turkey and White Bean Salad - 28g Carbs From: Express Lane Diabetic Cooking Author: Robyn Webb Servings: 4 1 Tbsp olive oil 2 cloves garlic, crushed (used to flavor pan) 1 cup sliced mushrooms 1/2 lb cooked turkey breast, cubed 1 cup sliced roasted red peppers from jar 1/2 cup sliced green onions 1 cup frozen cut green beans, thawed 1 (15.5oz) can cannellini or navy beans, drained and rinsed 2 Tbsp red wine vinegar 2 Tbsp prepared pesto 1 small head romaine lettuce, torn into small pieces 1. In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard. 2. Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired. Servings: 4 Nutrition per Serving: 256 Calories, 21g Protein, 26mg Cholesterol, 8g Fat, 28g Carbs Exchanges: 1 1/2 Starch, 1 Vegetable, 2 Lean Meat Diabetic Recipes

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Friday, July 18, 2008

Alaskan Halibut WMarinated Fennel, Avocado, Arugula &Quinoa Salad -

Alaskan Halibut WMarinated Fennel, Avocado, Arugula &Quinoa Salad - 28g Carbs, 12g Fiber, 4g Sugar From: Las Canarias Restaurant Via San Antonio Express-News 1/4 cup olive oil blend (olive oil mixed with vegetable oil) such as grape seed or canola), OR a mild olive oil (not extra-virgin) to sear fish 4 (6oz) fillets Alaskan halibut, cut in 2-inch cubes (block cut) 4 oz (1 stick) unsalted butter 1 fresh thyme sprig 1 fresh rosemary sprig Squeeze of fresh lemon juice FENNEL AND QUINOA SALAD: 1 oz (bottled or canned) Spanish piquillo peppers 1 oz fresh haricot verts (thin green beans) 1 oz yellow wax beans 2 oz quinoa 1/4 cup extra-virgin olive oil 1 fresh lemon, juiced Salt, to taste Pepper, to taste 1 medium bulb fennel, trimmed and shaved thin, plus fronds, for garnish 1/2 cup thinly sliced (shaved) fresh shallots 1 pint teardrop tomatoes, halved 1 avocado, scooped into balls (called parisienne) (optional) 1 oz arugula 1/2 lb lump crab meat Heat large cast-iron saute pan, add olive oil blend to pan and heat. Place fish in pan; sear until golden brown, then turn fish, add butter, thyme and rosemary, turn down heat to low, tilt pan and spoon liquid continually over fish (called poele) for 4 minutes until fish is cooked medium. Be careful not to overcook. Stir in lemon juice. Let rest before serving. For Fennel and Quinoa Salad: Drain piquillo peppers from bottle, drain and cut into thin strips (julienne). Blanch haricot verts by plunging them into a pot of boiling water about 45 seconds, then draining them and placing them immediately into bowl of ice water. to stop the cooking. Drain and set aside. Repeat with yellow wax beans. Place quinoa in fine mesh strainer and rinse thoroughly in cold water; drain. Add quinoa to pot along with 3/4 cup water; bring to boil. Cook until tender, 12-15 minutes. Combine oil, lemon juice, salt and pepper in bowl. Add shaved fennel, shallots and tomatoes; marinate 10 minutes. Add piquillo peppers, haricot verts and yellow wax beans, quinoa, avocado, if using, and arugula. Taste and adjust seasoning. Garnish with crab meat and chopped fennel fronds. Serve immediately, alongside halibut and a couple of spoonfuls of the pan juices. Note: Spanish piquillo peppers and quinoa can be found at Latin grocery stores. Makes 4 servings Approximate nutritional values per serving: 820 calories (65.6% calories from fat), 43g protein, 28g carbs, 4g sugar, 12g dietary fiber, 60g fat, 135mg cholesterol, 420mg sodium Diabetic Recipes

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Thursday, July 17, 2008

Soup Recipes

GREEN PEA SOUP

Put one quart of green peas into two cups of boiling
water, add a saltspoon of salt, and cook until tender. Rub peas and
liquor through a puree strainer, add two cups of boiling water, and set
back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.

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Vegetable Recipes

BAKED MUSHROOMS IN CUPS

Peel and cut off the stalks of a dozen or
more large fat mushrooms, and chop up fine. Put the trimmings in a
stewpan with some water or clear gravy, and boil well. When nicely
flavored strain the liquor, return it to the stewpan with the mushrooms
and a moderate quantity of finely chopped parsley, season to taste with
salt and pepper, and boil gently on the side of the stove for nearly
three-quarters of an hour. Beat four eggs well in one-half teacupful of
cream, and strain. When the mushrooms are ready move the stewpan away
from the fire and stir in the beaten eggs. Butter some small cups or
molds, fill each with the mixture, and bake in a brisk oven. Prepare
some white sauce; when baked turn the mushrooms out of the molds on a
hot dish, pour the sauce around them, and serve.

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Wednesday, July 16, 2008

Pear Custard - 17g Carbs, 2g Fiber, 13g Sugar

Pear Custard - 17g Carbs, 2g Fiber, 13g Sugar From: Mix 'n Match Meals in Minutes for People with Diabetes Servings: 2 1 ripe pear, peeled, cored, and cut into 1-inch pieces (1 cup) 1/2 cup fat-free milk Sugar substitute equivalent to 1/2 tsp sugar 1/2 tsp vanilla extract 1 egg 1 Tbsp walnut pieces Preheat oven to 350 degrees F. Place pear pieces in 2 ramekins or small oven-proof bowls about 3x1-3/4 inches deep. Mix fat-free milk, sugar substitute, vanilla extract, and egg together and pour on top of pears. Sprinkle walnuts on top and bake 30 minutes or until custard is firm. Remove from oven, allow to cool a few minutes, and serve. Servings: 2 Nutrition per Serving (1/2 of recipe): 135 Calories, 5g Fat, 108mg Cholesterol, 64mg Sodium, 17g Carbs, 2g Dietary Fiber, 13g Sugars, 6g Protein Diabetic Exchanges: 1 Carbohydrate, 1 Fa Diabetic Recipes

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Tuesday, July 15, 2008

Black Bean & Cilantro Spread - 7g Carbs, 3g Fiber, 1g Sugar

Black Bean & Cilantro Spread - 7g Carbs, 3g Fiber, 1g Sugar From: The New Family Cookbook for People with Diabetes Servings: 10 Serving Size: 1 1/4 cups One 15 or 16oz can black beans, rinsed and drained 2 tsp fresh lime juice 1 tsp olive oil 1/4 to 1/2 tsp hot pepper sauce 1/4 cup fresh cilantro leaves 2 Tbsp finely diced red onion Puree the beans, lime juice, oil, and pepper sauce in a food processor or blender, scraping down the sides once or twice. Add the cilantro. Process just until the leaves are coarsely chopped and well mixed. Stir in the red onion. Serve at room temperature. (If chilled, the mixture will be difficult to spread.) Servings: 10 Serving Size: 1 1/4 cups Nutrition per Serving (2 tablespoons): 44 Calories, 1g Fat, 0mg Cholesterol, 53mg Sodium, 7g Carbs, 3g Dietary Fiber, 1g Sugars, 3g Protein Diabetic Exchanges: 1/2 Starch Diabetic Recipes

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Monday, July 14, 2008

Baked Orange Roughy W Tomatoes & Herbs - 7g Carbs

Baked Orange Roughy W Tomatoes & Herbs - 7g Carbs From: The New Family Cookbook For People with Diabetes Author: American Diabetes Association Recipe by author and chef Ann Coulston Serves: 4 1/2 cups chopped onion 2 cloves garlic, minced 1 tsp margarine 1 large tomato, seeded and chopped 1/2 tsp salt 1 tsp chopped fresh oregano OR 1/4 tsp dried oregano 1 tsp chopped fresh thyme OR 1/4 tsp dried thyme 1/8 tsp freshly ground pepper 4 orange roughy fillets (1 lb total), thawed if frozen 1/2 cup dry white wine 2 Tbsp tomato paste Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with nonstick pan spray. In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes. Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish. Serves: 4 Nutrition per Serving: 123 Calories, 18g Protein, 384mg Sodium, 23mg Cholesterol, 2g Fat, 7g Carbs Exchanges: 1 Vegetable, 3 Very Lean Meat

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Sunday, July 13, 2008

Zucchini and Eggplant Bake - 21g Carbs, 5g Fiber, 8g Sugar

Zucchini and Eggplant Bake - 21g Carbs, 5g Fiber, 8g Sugar {Use a cracker that you know is good for you in place of the "12 rich round crackers" called for or consider using oatmeal. Also, use non fat or reduced fat cheese where possible. Take care, Gloria} From: www.bhg.com Prep: 35 minutes Bake: 20 minutes 3 medium zucchini, thinly sliced (4 cups) 2 large red sweet peppers, coarsely chopped (2 cups) 2 medium onions, coarsely chopped (1 cup) 1 medium eggplant peeled and coarsely chopped (5 cups) 2 cloves garlic, minced 3 Tbsp olive oil 4 eggs 1/2 cup light mayonnaise 4 oz Pecorino-Romano cheese, grated (1 cup) 8 oz shredded mozzarella cheese (2 cups) 12 rich round crackers, crushed (about 2/3 cup) 1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally. 2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs. 3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving.

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