Ingredients

• 1-1/2 to 2 pounds split chicken breasts
• 1/2 dried thyme, crushed
• Nonstick spray coating
• 1/4 teaspoon garlic salt
• 2 tablespoons nonfat milk
• 1/8 teaspoon ground white pepper
• 2 tablespoons onion powder
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon ground black pepper

Directions

1. Rinse chicken, pat dry. Cut off skin and discard.
2. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
3. Arrange the chicken in the dish; meat side up.
4. Brush lightly with milk.
5. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
6. Sprinkle over chicken.
7. Bake in a 375 degree oven for 45 minutes, or until the chicken is cooked through.

Tags: baked chicken recipes, diabetic recipes, diabetic chicken recipe, diabetes

Ingredients:

• 4 MacIntosh or Rome apples
• 2 tablespoons raisins
• 1 tablespoon sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Few drops pure vanilla extract
• 1/4 cup water
• 1 tablespoon frozen orange juice concentrate

Directions:

1. Preheat oven to 375 degrees F.
2. Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.
3. Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.
4. Place apples in a baking dish and add water mixed with orange juice.
5. Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.

Tags: diabetic recipes, baked apples recipe, baked apples burnette, low carb recipes

Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 1/2 pound lean round steak, cut into 1/2" cubes
• 4 cups water
• 1 beef bouillon cube
• 1-2 tablespoons paprika
• 1/2 teaspoon Morton Lite Salt Mixture
• 2 ounces tomato paste (or substitute 1 peeled tomato, cut up)
• 1 medium potato, peeled and diced

Directions

1. In a large, heavy soup pot sprayed with non-stick spray, stir-fry onion and garlic until golden brown. Remove from pot and set aside. Re-spray pot with non-stick spray and brown beef cubes over medium-high heat.
2. Add cooked onion and garlic to pot. Add water, bouillon cube, paprika, Morton Lite Salt Mixture and tomato paste or tomato. Cover and simmer for 4 hours. Add potato and simmer for 15 minutes longer.

Nutritional Info Per Serving:

Calories:	91
Protein:	10 g
Sodium:	290 mg
Cholesterol:	23.4 mg
Fat:	2 g
Carbohydrates:	8.1 g
Exchanges:	1 Lean Meat, 1/2 Bread/Starch

Tags: diabetic recipes, goulash soup recipe, soup recipes, diabetes

Ingredients:

• 2-1/4 cup all-purpose flour
• 2/3 cup honey-crunch wheat germ
• 1/4 teaspoon baking Soda
• 1/2 cup rolled oats, uncooked
• 1/4 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup egg substitute, thawed
• 1/3 cup walnuts, chopped
• 1 teaspoon vanilla extract
• 1-1/2 sticks margarine
• 1-1/2 cup mashed bananas
• 6 ounce can frozen apple juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees F.
2. Grease 9"x5" loaf pan.
3. In large bowl, mix first 7 ingredients.
4. With pastry blender, cut in magarine until mixture resembles coarse crumbs.
5. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
6. Spoon batter into pan.
7. Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
8. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly.
9. Serve warm, or cool completely to serve later

Tags: diabetic recipes, diabetic bread recipes, banana bread recipe, diabetic banana bread

Ingredients:

• 1 (6 ounce) can chunk light tuna in water, drained and flaked
• 1 green bell pepper, minced
• 2 scallions, minced
• 1/4 cup prepared green salsa
• 6 pimiento-stuffed green olives, chopped
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Freshly ground pepper to taste

Directions:

1. Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork; season with pepper.

Tags: diabetic recipes, tuna salad recipe, mexican tuna salad, diabetes recipes

Ingredients:

• 6 ounces whole wheat lasagna noodles
• 1/2 cup tomato sauce
• 1 cup onion, bell pepper and mushrooms (mix of all three)
• 1-1/2 cups low-fat cottage cheese
• 2 eggs
• 2 tablespoons Parmesan cheese
• 3 ounces grated mozzarella cheese

Directions:

1. Cook lasagna noodles in boiling water until tender.
2. Drain and set aside.
3. Combine tomato sauce and chopped onions, peppers and mushrooms.
4. Mix in separate bowl cottage cheese, eggs & 1/2 of Parmesan cheese.
5. Preheat oven to 350F.
6. In a 8" x 8" casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese.
7. Top with tomato sauce mix and the rest of the noodles.
8. Sprinkle with remaining parmesan cheese.
9. Bake for 25 minutes, then serve hot.

Tags: diabetic recipes, italian recipes, cheese lasagna, lasagna recipes

Ingredients:

• 8 ounce(s) beef, extra-lean ground
• 8 ounce(s) turkey, ground, uncooked
• 2 medium onion(s), finely chopped
• 2 carrot(s), coarsely shredded
• 2 stalk(s) celery, sliced
• 2 clove(s) garlic, minced
• 6 cup(s) broth, reduced-sodium beef
• 29 ounce(s) tomatoes, diced, 2 cans, 14 1/2 ounces each, undrained
• 1 tablespoon sage, fresh, or 1 teaspoon crushed, dried sage
• 2 teaspoon thyme, fresh, or 1 teasoon crushed, dried thyme
• 1 teaspoon rosemary, fresh, or 1/2 teaspoon crushed, dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black ground
• 2 medium potato(es), chopped
• sage, fresh, optional

Directions:

1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. Drain off fat. Stir beef broth, undrained tomatoes, 1 tablespoon sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional fresh sage.

Tags: diabetic recipes, hamburger soup recipe, soup recipes, diabetes recipes

Ingredients:

• 5 cups (about 1-1/2 pound) red-skinned potatoes, cut into 3/4-inch cubes
• 1/4 cup reduced-fat mayonnaise
• 1/2 cup low-fat buttermilk
• 3/4 teaspoon basil
• 3/4 teaspoon dried thyme leaves
• 3/4 teaspoon dried marjoram leaves
• 1/8 teaspoon celery seed
• 1/4 teaspoon salt, or to taste (optional)
• 2-3 drops hot pepper sauce
• 1 small cucumber, peeled, seeded, and cubed
• 2 tablespoons chopped chives or green onions

Directions:

1. In a small pot or very large saucepan, combine the potatoes with 1 quart of boiling water. Cover and bring to a boil again. Reduce the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a colander under cold running water. Drain well.
2. Meanwhile, place the mayonnaise in a large serving bowl. Slowly add the buttermilk, whisking until smooth. Stir in the basil, thyme, marjoram, celery seed, salt (if desired), and hot pepper sauce. Stir in the cucumber and chives. Gently stir in the cooled and drained potatoes.
3. Serve warm, or cover and refrigerate 1 to 2 hours, or cool in the freezer for 15 to 20 minutes. Cover and refrigerate.

Tags: diabetic recipes, potato salad recipe, diabetes recipes, salad recipes

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 3 cups reduced-sodium, reduced-fat chicken broth, divided
• 3 cups water
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 1/8 tsp sage
• 1/4 tsp red pepper flakes
• 1/4 tsp thyme
• 1 cup chopped fresh tomatoes
• 1 cup corn kernels, frozen or fresh
• 1 cup frozen okra
• 2 Tbsp canola oil
• 1/4 cup flour
• 2 cups cooked brown rice

Directions

1. Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
2. Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
3. Add the tomatoes, corn, and okra and simmer for 15 minutes.
4. In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
5. Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.

   Serving size: 1 cup

Nutritional Info Per Serving:

Calories:	279
Protein:	23 g
Sodium:	720 mg
Cholesterol:	43 mg
Fat:	7 g
Carbohydrates:	31 g
Exchanges:	2-1/2 Starch; 2 Lean Meat

Tags: diabetic recipes, gumbo recipe, chicken gumbo recipe, cajun recipes

Ingredients:

3 cup water divided
1 1/4 seedless raisins
2 1/2 cup unsweetened applesauce
3 eggs , beaten
1 1/2 cup sweetener (sugar substitute)
1 cup vegetable oil
3 cup self-rising flour
3 tbsp ground cinnamon
1/4 tsp baking soda
2 tbsp vanilla extract
1 cooking spray

Directions:

1 Preheat oven to 350 degrees F.
2 In a small Dutch oven, combine 2 1/2 cups water with the raisins and bring to a boil. Boil until the water evaporates or has been absorbed by the raisins. Remove from the heat.
3 Stir in the applesauce, eggs, sugar substitute, oil, and remaining 1/2 cup water.
4 Separately, sift together the flour, cinnamon, and baking soda. Gradually add to the applesauce mixture with the vanilla, stirring after each addition.
5 Spoon the batter into a 10-inch bundt pan coated with cooking spray and bake for 40 to 45 minutes, or until done.
6 Cool the cake in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.

Nutritional Info Per Serving:
Calories: 132
Total Carbs: 22.1g
Sugars: 11.4g
Total Fat: 8.6g
Sodium: 190.2 mg

Tags: diabetic recipes, diabetic desserts, applesauce cake recipe, diabetes recipes

Ingredients:

1-1/2 pounds boneless beef chuck pot roast

1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)

2 small onions, cut into wedges

2 cloves garlic, minced

1 14-ounce can reduced-sodium beef broth

1 8-ounce can tomato sauce

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon ground black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

1 9-ounce package frozen Italian green beans 

 

Directions:

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1 1/3-cup) servings. 

 

Nutritional Info Per Serving:

Calories 206, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 67 mg, Sodium 440 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5, Lean Meat 2.5

Ingredients:

1 butter flavored cooking spray
1 1/4 lb halibut fillets , 1-inch thick, cut into 4 equal serving pieces
1 tbsp fresh lemon juice
1 pinch black pepper , freshly ground (to taste)
1 pinch sea salt (to taste optional)
3/4 cup bread crumbs
1/2 oz reduced fat margarine (80%) , melted (1 tablespoon)
2 tsp dijon mustard
1/4 red onion , minced
1 tbsp chopped parsley , minced
1/4 cup white wine , dry (or fat free low sodium chicken broth)


Directions:


1 Preheat oven to 400 degrees. Lightly mist a large baking dish with cooking spray.
2 Rinse halibut; pat dry with paper towels. Place halibut in the baking dish and sprinkle with lemon juice. Season with salt and pepper as desired.
3 In a small bowl, combine bread crumbs, melted margarine, Dijon mustard, red onion, and parsley. Pat crumb mixture on top of the halibut, then lightly drizzle with the wine.
4 Bake for 10 to 15 minutes, until fish flakes easily when tested with a fork. Serve immediately.