Diabetic Recipes

There are a number of recipes available for diabetic patients to prepare. These recipes may range from appetizers, to breakfast and brunch, beverages, breads, desserts, entrees, seasonal, snacks, sauces and condiments, salads, and to side dishes. If you wish to try something new and fresh, then consider the following recipes I have adopted online from a few of the worth-visiting sites out there on the Internet.

Appetizers and Beverages:

Chunky Lobster Rolls

Ingredients:

1 and 1⁄2 pound of cooked lobster meat (cartilage removed) 3 cloves of garlic, minced
1⁄2 cup of low-fat mayonnaise
1⁄2 cup of sliced celery

1⁄2 cup of minced scallions
1 tablespoon of lemon juice
1 cup of shredded romaine lettuce
6 ea of whole-wheat pita bread halves or whole-grain hamburger rolls

Directions:

Blend the cooked lobster together with all the ingredients except the bread and lettuce. If you are using pita bread, stuff the mixture and the lettuce into the pocket and serve. However, if you are using hamburger rolls, scoop out some of the bread on one side of each roll to form a pocket. Then, place the shredded lettuce in the hole. Pile on the lobster salad and top it with the remaining rolls half.

Cantaloupe Aqua Fresca

Ingredients:

1⁄2 med. of cantaloupe (peeled, seeded and cubed)
4 cups of cold water, divided
1⁄4 cup of Splenda No Calorie Sweetener (granulated) 2 tablespoons of fresh lime juice

Directions:

Blend the cantaloupe and 1 cup of water in a blender until coarse pulp is formed. Pour into a large pitcher. Add remaining 3 cups of water, Splenda granulated and lime juice. Stir until the sweetener dissolves. Serve over crushed ice and garnish it with cantaloupe wedges or slices of lime if desired.

Note: Both of these above mentioned recipes are featured at Diabetes.org.Breakfast and Brunch:

Date-Nut Twist

Ingredients:

3⁄4 cup of chopped pitted dates
1⁄2 cup of coarsely chopped walnuts
2 large egg whites
3 1⁄2 teaspoons of Equal for Recipes or 12 packets Equal sweetener 2 teaspoons of grated lemon rind
1 (16-ounce) loaf of frozen Italian bread dough, thawed
1 large egg white
2 teaspoons of water
1 teaspoon of Equal for Recipes or 3 packets of Equal sweetener

Directions:

Mix together the dates, 1⁄4 cup of walnuts, egg whites, 3 1⁄2 teaspoons of Equal for Recipes, and lemon rind. Roll the dough on floured surface into rectangle 20 x 6 inches. Spread the mixture of date on the dough to within 1-inch of edges. Roll dough up and pinch the edge to seal. Cut roll into 2 equal pieces. Place the rolls on greased cookie sheet and twist together. Let it rise and covered in warm place until the dough doubles in size. This may take up to 1 hour. Proceed by baking the egg white and water in a small bowl. Brush the mixture over the top of dough. Sprinkle dough with 1 teaspoon of Equal for Recipes and the remaining 1⁄4 cup of walnuts. Bake in a preheated oven (375 degrees F) until turn gold in color. Let it cool on wire rack.

*This recipe is taken from CooksRecipes.com.

Apple Cinnamon Muffins

Ingredients:

1 1⁄4 cup of oat bran cereal, uncooked 1 cup of whole wheat flour
2 teaspoons of ground cinnamon
1 teaspoon of baking powder

3⁄4 teaspoon of baking soda
1⁄2 teaspoon of salt
3⁄4 cup of unsweetened applesauce
1 cup of apples (peeled, cored and diced) 1⁄2 cup of honey
1⁄2 cup of vegetable oil
1 egg
1 teaspoon of pure vanilla extract

Directions:

Preheat the oven to 375 degrees Fahrenheit. Coat 12 medium-size cups with vegetable oil or line it with paper baking cups. Blend the oat bran cereal, flour, cinnamon, soda, baking powder and salt together in a medium bowl. Then, in a large bowl, mix the applesauce, oil, honey, egg and vanilla. Stir in dry ingredients. Mix well and stir in apple. Fill the prepared muffin cup almost full, and bake for 15 to 20 minutes or until golden brown. Serve.

*Note: This recipe is also featured at DiabeticGourmet.com.

Entrees:

Chicken Baked in Spicy Yogurt

Ingredients:

3 1⁄2 pound of chicken legs (skinned) 1 cup of plain low-fat yogurt
1⁄2 teaspoon of cumin
1⁄2 teaspoon of dry mustard

1⁄4 teaspoon of crushed red pepper flakes
1⁄4 teaspoon of ground ginger
1 ea of clove garlic, minced
1⁄2 cup of scallions, including green part (thinly sliced)

Directions:

Rinse the chicken under cold running water and dry with paper towels. Stir together all the other ingredients, except the scallions. Add chicken and turn pieces to coat with the mixture of yogurt. Cover and refrigerate for about 8 hours

or longer. Spray pan with nonstick cooking spray and arrange the chicken in pan. Cover it with the remaining sauce. Bake uncovered at 350 degree Fahrenheit for about an hour and garnish with scallions.

Deutsche Steak

Ingredients:

1 ea of 5 ounce top round steak
1⁄2 cup of red wine vinegar
1⁄4 cup of fresh lemon juice
2 teaspoons of low-calorie margarine 1⁄2 cup of sliced mushrooms

1⁄4 cup of sliced red onion
1 dash of fresh ground pepper to taste

Directions:

Marinate the steak for two days, turning twice each day. When ready, preheat the oven to 350 degrees Fahrenheit and drain the marinade from the steak. Discard the marinade. Heat the remaining ingredients in a heavy skillet over medium heat until the mixture is hot. Add the steak and turn off the heat. Place the skillet in the over and cookfor 30 minutes, or until the steak reaches the desired degree of doneness.

*Note: Both entrée recipes are adopted from Diabetes.org.

Salads:

Asparagus Chef Salad

Ingredients:

2 1⁄2 pound of asparagus (trimmed)
8 oz. of mushrooms, sliced
2 oz. of part-skim julienne Swiss cheese 2 oz. of lean julienne han
1 tablespoon of finely chopped onion
1 orange, peeled and cubed

Dressing:

1 pkg. lemon and herb salad dressing mix 2 tablespoons of water
1/4 cup vinegar
1/4 cup vegetable oil

Directions:

Chop the asparagus into bite-sized pieces and place in a microwave-proof casserole dish. Add 2 tablespoons of water, then cover. Microwave for 2 minutes and drain. Measure the remaining ingredients into a bowl. Add asparagus when completely cool. Prepare the dressing in a shaker container and add 1/3 of it to the salad. Save the remaining dressing for the fresh and green veggies.

Caribbean Shrimp Salad

Ingredients:

1⁄2 pound of medium shrimp
2 large plum tomatoes (seeded and chopped) 1 cup of canned black beans
1⁄2 chopped mango
1/3 cup of chopped red onion

1 small jalapeno pepper (seeded and finely chopped) 1⁄2 cup of fresh orange juice
1 tablespoon of fresh lime juice
Salt and freshly ground black pepper

4 cups of loosely packed red lettuce leaves

Directions:

Bring 2 quarts of water to boil in a large saucepan. Add shrimp and cook until they trun pink and curl. Drain and peel. Halve the shrimp crosswise and place in a mixing bowl. Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper. Tear the lettuce into bite-size pieces and divide among 4 plates. Top each plate with 1⁄4 of the shrimp mixture. Serve.

*Note: These salad recipes are again adopted from DiabeticGourmet.comSide Dishes:

Stuffed Artichoke Casserole

Ingredients:

1 large chopped onion
1⁄2 teaspoon of chopped garlic
1 tablespoon of olive oil
2/3 cup of reduced sodium and far-free chicken broth (divided) 1⁄2 teaspoon of dried oregano leaves
1 can (14 ounces) of artichoke hearts (drained and sliced)
2 cups of seasoned stuffing cubes
Salt and pepper to taste

Directions:

Blend the onion, garlic, oil and 3 tablespoons of chicken broth in 2-quart glass casserole. Microwave on high power for 3 to 4 minutes or until the onion is tender. Stir in remaining ingredients, except salt and pepper. Mix well. Cover and microwave on high until stuffing is heated through. Do this for about 5 minutes. Season to taste with pepper and salt.

*Note: This is featured in ThatsMyHome.com.

Lighter Creamy Carrots and Peas

Ingredients:

3⁄4 pound of thinly sliced carrots 1⁄2 pound of thawed green peas 1 teaspoon of unsalted butter
1 ounce of fat-free cream cheese 1⁄2 teaspoon of salt

1⁄4 teaspoon of white pepper

Directions:

Place the carrots in a steamer basket over boiling water. Cover saucepan and steam for about 4 minutes. Add peas and steam for 3 to 4 minutes or until the peas become tender. Drain and put back the vegetables to saucepan. Add the remaining ingredients and toss.

*Note: This easy to prepare diabetic side dish recipe is now highlighted at RecipeZaar.com, another great site for diabetic recipes and ideas.

As you may notice, some of the featured diabetic recipes listed above are all easy to prepare. Perhaps all you need to have to successfully prepare all of these suggested recipes is time and interest. These recipes may not only great but they will also help you control your diabetes.

However, before you go and try these recipes, note and understand that diabetes is a serious health condition that requires proper or professional medical attention. And, the recipes mentioned on this page are just given with the understanding that the directions will be strictly followed so to maintain the normal amount of glucose in the body. The level of the blood glucose can be affected if you change the recipes. But for better guidance, consult your physician.