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* Exported from MasterCook *
Baked Cajun Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb
To 2 lb chicken -- meaty
(breasts, thighs, drumstick)
Nonstick spray coating
2 tb
Nonfat milk
2 tb
Onion powder
(I perfer real onion)
1/2
Dried thyme -- crushed
1/4 ts
Garlic salt
1/8 ts
To 1/4 ts grd white pepper
1/8 ts
To 1/4 ts grd black pepper
Remove skin from chicken. Rinse chicken, pat dry. Spray
a 13 by 9 by
2 inch baking dish with nonstick coating. Arrange the
chicken, meaty
sides up, in dish. Brush with milk. In small bowl mix
onion powder,
thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55
minutes
or till the chicken is tender and no longer pink. Food Exhange
per
serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g; FAT: 6g;
CAL: 166
Source: Better Homes and Garden Diabetic Cookbook Brought to
you and
yours via Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
Beet Borscht
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 c
Beet liquid -- drained of 1
-can of beets
3/4 c
Tomato juice
1/4 ts
Onion powder
1/4 ts
Salt
1 t
Fresh lemon juice
1/4 c
Plain low-fat yogurt
Mix all ingredients except yogurt. Chill 2-3 hours in a
covered jar.
Serve in cocktail glasses or small glass bowls, topping each
with 1
tablespoon yogurt.
4 servings (Yield: 2 cups)
1 serving: 1/2 cup
Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein;
0
gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol
Food Exchange per serving: 1 Vegetable Exchange
Low-sodium diets: This recipe is not suitable ~-----------------------
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* Exported from MasterCook *
CHICKEN GIBLET VEGETABLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Poultry
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Uncooked giblets -- of 1 or 2
-chickens
6 3/4 c
Cold water
1 1/2 ts
Salt or to taste
1/8 ts
Fresh ground pepper
3/4 c
Carrot -- finely diced
3/4 c
Onion -- chopped
3/4 c
Celery -- finely chopped even
-the leaves.
9 oz
(1 cn) tomato juice
1 1/2 tb
Parsley flakes -- OR
3 tb
Fresh parsley -- minced
3/8 ts
Paprika
3 tb
Quick-cooking oatmeal
Wash giblets and discard all fat pieces. Place in a
large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes. Add all
other ingredients except the oatmeal; simmer soup
gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add
oatmeal, stir, and simmer 5 minutes. This was 4
servings, but was change to 6 serving.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
LEAN MEAT EXCHANGE Low-sodium diets: Omit salt.
Substitute unsalted tomato juice. CHO: 7g; PRO: 5g;
FAT: 1g; CAL: 56
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal-Master
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* Exported from MasterCook *
Chicken Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 lb
Chicken, cut in pieces
9 c
Water
3
Celery stalks with leaves
1 sm
Onion
1/2 c
Chopped onion
1/2 c
Finely chopped carrot
1/2 c
Chopped fresh parsley
1/2 c
Uncooked barley
2 tb
Lemon juice
1 tb
Salt
1/2 ts
Pepper, freshly ground
1/4 ts
Celery seed
1 1/2 c
Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a
large
saucepan. (Reserve celery stalks.)
Cover saucepan and bring to a boil; reduce heat and simmer 1
1/2 hours
until chicken is tender. Remove chicken. Strain
broth into bowl;
chill until fat sets on top. Remove fat.
Remove skin and bones from chicken, discard. Cut chicken
into
bite-sized pieces, set aside. (My note: if you want
less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)
Return broth to saucepan. Chop reserved celery stalks,
add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.
Add fresh green beans and chicken; continue cooking 15 min or
until
beans are tender. Each serving 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice
Source: Choice Cooking c. 1986 Canadian Diabetes Association
Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From
the
files of Al Rice, North PoleAlaska, Feb 1994
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* Exported from MasterCook *
Chili Con Carne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Crockpot
Meats
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Ground beef
1 c
Onion -- chopped finely
1 cl
Garlic -- chopped finely
2 tb
Chili powder
1 1/4 c
Condensed tomato soup
-undiluted
2 c
Kidney beans
1 tb
Malt vinegar
1/4 ts
Salt(all right)
Brown beef in hot pan, stir in onion, arlic, and chili powder.
Cook,
stirring often until onion is tender; add rest of indgredients;
bring
to a boil. Reduce heat and simmer, uncovered, stirring
occasionally,
about 15 minutes. Food Exchange per servings: 1 STARCH/BREAD
EXCHANGE
+ 1/2 FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE
Souce: Recipes for Diabetics by Billie Little and Penny L Thorup
Brought to you and yours via Nancy O'Brion and her Meal-Master.
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* Exported from MasterCook *
Chocolate Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Soups & Stews
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
+ 1 tb sugar -- *
-sugar sub may be used!
5 tb
Flour
2 tb
Cocoa
4 c
Milk
(of course, we use low-fat)
3
Slices bread -- 8
1/4 c
Stick butter
-=OR=-
1/4 c
Margarine -- *
Combine sugar, flour and cocoa. Put under broiler and brown,
stirring
frequently. Add a little milk until cramy. Heat
the remainder of
the milk to boiling point. Slowly add a little until creamy.
Heat
the remainder of the milk to boiling point. Slowly add
the cold milk
mix, bring again to boiling point. Add vanilla and
salt to taste
(about 1/2 teaspoon vanilla and dash of salt). Cube the
bread and
fry golden brown in the butter. Add the toasted bread at serving
time. Note: This is what you fix for your kids (even us big
kids) on
a cold winter's day. They (and we) love it for lunch. *(If the
sugar
substitute and fat substitute are made) Food Exchange per serving:
1
LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers' Wives' Club Camp
Pendleton, Califorina Brought to you and yours via Nancy O'Brion
and
her Meal-Master
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* Exported from MasterCook *
CORN & TOMATO POLENTA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Vegetarian
Crockpot
Vegetables & Side Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 qt
Water
1/4 ts
Salt
1 c
Yellow cornmeal
1/2 c
Tomato Sauce
1 t
Dried leaf oregano
1/2 c
Whole-kernel corn -- * drained
1/2 ts
Hot pepper flakes -- crushed
Pepper to taste
In a heavy, 3-quart saucepan, bring water and salt to
a boil. Slowly pour cornmeal into saucepan so that
water does not stop boiling, stirring to keep smooth.
Reduce heat and simmer 20 to 25 minutes, stirring
often until mixture is stiff. Meanwhile, in a small
saucepan, heat tomato sauce, oregano, corn, hot pepper
flakes and pepper. When cornmeal is stiff, turn half
into a serving dish and top with half the sauce.
Layer remaining cornmeal and sauce and let rest to 5
to 10 minutes. Cut in squares and serve.
Food Exchanges per serving: 1 1/2 STARCH/BREAD
EXCHANGE CAL: 105, CHO: Omg; CAR: 23g; PRO: 3g; SOD:
208mg; FAT: Og;
Source: Light & Easy Diabetics Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal Master
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* Exported from MasterCook *
Cream of Vegetable Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 c
Fine chop cooked vegetables
3 1/2 c
Fat-free chicken broth
1/4 c
All-purpose flour
2 tb
Melted margarine
Salt to taste
Sprinkle of pepper, optional
Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.
Cook vegetables, drain well and chop into small pieces.
Use within 30
minutes or refrigerate them.
Place broth in a saucepan and bring to a simmer over moderate
heat.
Place flour, dry milk and melted margarine in a small bowl and
mix
well to form coarse crumbs. Stir the flour mixture into
the
simmering broth using a wire whip.
OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat
until mixture
is smooth and the starchy taste is gone. Add the vegetables
to the
sauce and reheat to serving temperature. Taste for seasoning
and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.
1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
Low-sodium diets: Use fresh or frozen vegetables cooked
without salt,
low-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: May be used as written.
Source: The High Fiber Cookbook for Diabetics by Mabel
Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93
Suggestions: Experiment with herbs or spices. A
big fancy hotel is
serving Ginger Carrot Soup....maybe try 1/4 tsp to start.
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* Exported from MasterCook *
Diet Cream Soup Base
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
WHITE SAUCE
3 1/2 tb
Instant milk powder
1 1/2 tb
Cornstarch
1 1/4 c
Cold water
TOMATO
8 oz
Can tomato sauce
3 tb
Chopped onion
1 pn
Dry rosemary, crumbled
1 pn
Fresh ground pepper
1 pn
Cayenne pepper
This recipe is suitable for anyone who needs to know the exact
contents of soup. OTHER OPTIONS: Regular recipes use about 1
1/2 Tb
butter and 1 1/2 Tb flour per cup of milk for a medium white
sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch
1 cup soy milk plus 1 Tb corn starch
1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch
Put ingredients in a blender and process at high speed until
well
blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce
thickens and simmers, then cook ten minutes. A medium
saucepan set
in a larger saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed
to
cool and pureed in a blender to make the sauce. If the
tomato
mixture is colder, add a little of the hot white sauce to bring
it to
the same temperature. This prevents curdling when the red mixture
is
gradually added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it
to boil.
The same method may be used with 3/4 to 1 cup of cooked diced
(or
pureed) vegetables with cooking liquid used to make the sauce.
Makes
about 2 cups. Suggested vegetables: potato with a little
onion,
carrot, zucchini, cabbage with a little ham, sauteed onion,
mushroom,
broccoli. Season to taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato
by
Elizabeth Rodier. This was a successful experiment based
on a
combination of recipes from several different books.
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* Exported from MasterCook *
Fish Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Seafood
Main Dishes
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Fish fillets -- fresh or
-frozen
4 sl
Bacon
3/4 c
Onion -- chopped
16 oz
Can tomatoes
2 c
Boiling water
1 c
Potatoes -- raw diced
1/2 c
Carrot -- diced
1/2 c
Celery -- chopped with leaves
1/3 c
Catsup
2 ts
Worcestershire sause
1 t
Salt
1/8 ts
Thyme -- dried
1/8 ts
Marjoram
1 tb
Parsley -- minced, fresh
Thaw fish fillets if frozen. Remove bones and skin from
fish; cut
fish into 1-inch pieces. Cut bacon into 1/2-inch pieces.
In a large
saucepan over moderate heat, fry bacon until crisp, turning
freguently. Add onion, and cook and stir over moderate heat
until
tender and translucent. Cut tomatoes into bit-sized piece.
Add
tomatoes, tomato liquid from can, and all remaining ingredients
except the fish and the parsley to the onions. Bring to a boil;
reduce heat to low, cover, and simmer for about 45 minutes.
Add
fish; cover and simmer for another 10 to 12 minutes, until fish
flakes and is tender. Garnish each serving with a sprinkle of
parsley. Food Exchanges per serving: 2 MEAT EXCHANGES + 1
STARCH/BREAD EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
LOW-SODIUM DIET: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton. Brought to you and yours
via
Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
Frankfurter Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Meats
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/4 c
Bean & bacon soup -- undiluted
1 1/4 c
Water
2 c
All-meat frankfurter -- cut
-1/2" slices
-hot dog or hotdog
1
Onion -- chopped finely
1
Green onions -- chopped finely
1/2 c
Celery -- chopped
2 tb
Prepared mustard
1 c
Ready-mix type biscuits
Preheat oven to 375F. Mix all ingredients except biscuits.
Boil
gently 5 minutes. Put about 3/4 cup mixture into each
of 8
individual baking dishes and top each with biscuit. (NOT ME!!
I hate
doing dishes!!) Bake until golden brown (about 20 minutes).
Serve at
once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
FAT
EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE
Source: Recipes for the Diabetic by Billie Little and Penny
L.
Thorup. Brought to you and yours via Nancy O'Brion and her Meal-Master
This cookbook doesn't have the nutritional values as it 22 years
old.
Only calories: Per serving: 260
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* Exported from MasterCook *
French Meatball Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tb
Rice
2 oz
Ground Beef round
1 tb
Egg -- (raw beaten)
1 tb
Onion -- grated
1 d
Each garlic, parsley, nutmeg
2 tb
Dry red wine
1 1/4 c
Beef broth
Salt and pepper to taste
Add rice to 1 c. water. Boil 5 minutes; drain well.
Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form
into
small meatballs. Add wine to broth; bring to boil. Drop
meatballs
into hot broth, one to at time. Bring to boil again; reduce
heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice
to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well.
Combine
meatball ingredients as above. Bring wine and broth to a boil.
Drop
meatballs into hot broth, one at time. Bring to a boil again.
Hold
10 minutes. Add salt and pepper. Food Exchange per serving:
1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought
to you and yours by Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
German Cabbage Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 oz
Ground Beef Round
2 tb
Onion
1 d
Each mustard, soy sauce,
1 d
Each salt, pepper
1 tb
Dry red wine
1 1/4 c
Beef broth
2 lg
Cabbage leaves
(Cut in pieces)
1/2 md
Tomato -- cubed
1/2 ts
Fresh parsley
Combine ground round, onion, mustard, soy sauce, salt, and pepper;
mix
thoroughly. Form into tiny meatballs. Add wine to
broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth,
one
at a time. Bring to a boil again. Cook meatballs 5 minutes;
remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer
5 minutes.
Pour over meatballs. Garnish with parsley.
Personally I think this is two much work for 1 1/2 cups of SOUP
for
one human!!! Food Exchange per serving: 1 MEAT EXCHANGE + 1/2
VEGETABLE EXCHANGE CAL: 55
Source: The Complete Diatebic Cookbook by Mary Jane Finmand
Brought
to you and yours via Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
Grandma Weiss's Kimmel Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tb
Caraway seed
1 1/4 tb
Margarine
2 tb
Flour -- divided
4 c
Water, divided
1/4 ts
Paprika
2 tb
Parsley -- chopped
2 ts
Salt -- maybe
1
Egg
Cut a small square of cheesecloth and tie the caraway seed in
it
securely, or sew the bag closed to be srue that caraway seeds
do not
fall into the soup. Set aside. In a 2-quart pot melt margarine
and
stir in 1 tb of flour. Cook until light brown. Then gradually
stir in
1 c of water and the paprika, stirring constantly so that misture
doesn't lump. Add the remaining 3 cups of water. Add the caraway
seed, the parsley and t teaspoon of the salt. Cover and
simmer for
15 or 20 minutes. In a small bowl stir together the remaining
tablespoon of flour, the remaining salt, and the egg.
Drop by
teaspoonfuls, and the egg. Drop by teaspoons into the soup.
Cook 10
minutes longer. Discard bag of caraway seeds and serve.
Serves 4; 65 calories per serving.
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* Exported from MasterCook *
Greek Egg-Lemon Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4
Chicken bouillion cubes
4 c
Boiling water
2 tb
Rice -- raw
2 md
Eggs -- beaten
2 tb
Lemon juice, fresh
1/4 ts
Mixed herb seasoning
Dash of coarsely ground
-pepper
Parsely sprigs
Dissolve bouillon cubes in boiling water; add rice slowly so
as not
to stop the boiling. Cover, reduce heat to low, and let
simmer
gently for 15 minutes or until rice is tender but firm.
Combine eggs
and lemon juice. Slowly pour half of hot mixture into egg mixture,
stirring quickly. Return to remaining soup, and cook over very
low
heat 3-4 minutes, stirring constantly, until mixture is smooth
and
coats the spoon. (Avoid boiling or high heat to prevent curdling.)
Stir in herb seasoning immediately. Food exchanges per serving;
1/2
STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g;
FAT: 3g;
CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen
broth
for bouillion cubes and water.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
D.R.,M.S. and Katharine Middleton Brought to you and yours via
Nancy
O'Brion and her Meal-Master
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* Exported from MasterCook *
GRILLED SESAME CHICKEN BREAST
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Poultry
Main Dish
Barbecue
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 tb
Brown Sugar -- OR brown sugar
-substitute(that's 4 me)
3 tb
Reduced-sodium soy sauce
1 t
Sesame seeds
1 tb
Seasame Seeds
2 cl
Garlic -- chopped
1/8 ts
Black pepper -- Freash
4 oz
Chicken breast halves
- with skin removed
Combine all ingredinets except chicken in a shallow
dish. Mix well. Add chicken, turning to coat. Cover
and marinate in the refrigerator at least 2 hours.
Remove chicken from marinate. Put the marinade aside.
Grill 4 to 5 inches from medium-hot coals for 15
inches from medium-hot for 15 minutes. Turn and baste
frequently with reserve marinade. Serves 4.
Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN
MEATS CHO: 70g; FAT: 7.5g CAL: 205
Brought to you and yours by Nancy O'Brion and her
Meal-Master
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* Exported from MasterCook *
Hamburger Cornmeal Shepherd's Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Meats
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Green pepper -- chopped finely
1/2 c
Flour
3/4 c
Yellow cornmeal
1/4 c
Onion, minced finely
2 c
Ground round
5 tb
Oil -- (far to much by
today's
-standard
1 c
Tomato sauce
2 tb
Tomato catup
2 ts
Salt -- (far to much by
today's
-standard
Dash lemon pepper
1 t
Chili powder
Sugar sub equlivalent to
-1 tb sugar
2 ts
Baking powder
1/2 ts
Thyme
1/4 c
Egg -- (1 med)
1/2 c
Skim milk
Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons
of
oil in skillet, until beef is well browned. Stir in tomato
sauce,
catup, 1 ts salt(ugh), lemon pepper, add chili powder.
Put into 1
1/2 quart casserole. Stir flour, cornmeal, sweetener, baking
powder,
remaining salt (ugh) and thyme together in a bowl; then add
egg milk,
and rest of oil. Stir until smooth. Top the first mixture
with
second and bake, uncovered, or until the cornmeal is sightly
brown
and firm to touch (about 1 hour). Loosen cornmeal with a knife
around
edges, turn on serving plate with top side down. I think
that this
could be make in the a Crockpot, as this was before the days
of the
crockpot!!!
Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE
Source: Recipes for Diabetics by Billie Little and Penny L.
Thorup
Brought to you and yours via Nancy O'Brion and her Meal-Master
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Meat Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Meats
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Noodles -- uncooked
5 c
Tomato juice
4 c
Celery -- chopped finely
1 c
Green pepper -- chopped finely
4 c
Meat,cooked & cubed
1/4 ts
Pepper -- ground fresh
3 ts
Salt -- (ugh) 1/2 would do
-nicely
1 t
Diet margarine
Heat oven to 350F. Combine all ingredients. Turn
into well greased
(use a non stick pan spray by today's standard) carrerole; bake
2
hours and 15 minutes. Again I think that this could be
done in this
day and age the crockpot. This was for 4 servings, but
I made for 8.
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 3 MEAT
EXCHANGES 1 VEGETABLE EXCHANGE
Source: Recipes for Diabetics by Billie Little and Penny L.
Thorup
Brought by you and yours via Nancy O'Brion and her Meal-Master
This is a very old cookbook (1972) and it doesn't have the nutritional
values, only the calories: 280 per serving
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* Exported from MasterCook *
Mexican Goulash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Meats
Pasta
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 lb
Lean ground beef
1/2 c
Onion -- chopped
1/4 c
Green pepper -- chopped
3 c
Tomato juice -- Hunt's No Salt
1 1/2 c
Raw macaroni
1/4 ts
Garlic powder
1/4 ts
Pepper
1/4 ts
Chili powder
Add Macaroni to boiling water and cook for 7 minutes. Cook the
first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni,
and spices.
Simmer until liquid is almost absorbed.
Note: Served with a salad, this makes a delicious meal.
Nutrients per serving: Calories 323, fat 11g, cholesterol
49mg,
carbohydrate 36g, sodium 64mg.
Exchanges: Bread 2, Meat 2, Vegetable 1.
Source: "There IS Life after Lettuce" by Pepper Durcholz,
Alberta
Gentry, Carolyn Williamson, M.S.
Formatted for Meal-Master by Joyce Burton.
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* Exported from MasterCook *
Mushroom Vegetable Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot
Diabetic
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Mushrooms -- fresh
2 tb
Margarine, divided
1 c
Carrot -- finely chopped
1 c
Celery -- finely chopped
1 c
Onion -- finely chopped
1
Garlic -- clove minced
13 3/4 oz
Can condensed beef broth
2 c
Water
1/4 c
Tomato paste
2 ts
Parsley flakes or
1/4 c
Fresh parsley -- minced
1
Bay leaf
1/2 ts
Ground pepper -- freshly
2 tb
Dry sherry
Wash mushrooms; slice half of them and set aside. Chop
remaining
mushrooms and saute them in 1 tb margarine in a large pot.
Add all
the vegetables (except the sliced mushrooms) and cook 6-7 minutes,
stirring often. Stir in all other ingredients except the mushrooms,
the remaining margarine, and the sherry. Simmer,
covered, for 1
hour. Puree soup in the blender or food proscessor fitted with
steel
blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.
Return pureed soup to pot; and sauteed mushrooms and sherry.
Reheat
over moderate heat, stirring. Food Exchanges per serving: 2
VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT:
5g;
CAL: 108; LOW-SODIUM DIET: Omit salt. Substitute unsalted beef
broth
and unsalted margarine.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy
O'Brion and her Meal-Master
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* Exported from MasterCook *
Pizza Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 oz
Canadian Bacon -- *
9 c
Tomato sauce
1 1/2 c
Water
12 tb
Onion -- chopped
6 tb
Mushrooms pieces
6 tb
Black olives
-pitted and chopped
6 tb
Celery -- chopped
6 tb
Green pepper -- chopped
6 ds
Each oregono, garlic powder
Salt to taste
3 c
Elbow macaroni -- cooked
* Makes 2 1/2 cups of soup. Gee! there isn't any for BERT!!!!
Fry Canadian bacon; drain and cut away any fat. Heat Tomato
sauce
and at water to a boil. Add bacon, vegetables, and seasonings.
Cook
until vegetables are tender. Add Macaroni: reheat Food
Exchange per
serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 275
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought
to you and yours by Nancy O'Brion and her Meal-Master
This was 1 servings and I changed it to 6
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* Exported from MasterCook *
QUICK AND TASTY CHICKEN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Main Dish
Poultry
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 c
Chicken -- cooked diced.
1 1/2 c
Chicken broth
1 c
Water
2 tb
Onion -- chopped fine
1/4 c
Celery -- diced fine
1/2 ts
Thyme
1/2 tb
Arrowroot
1 tb
Water
Simmer first seven ingredients for about 10 minutes.
Make paste of arrowroot and 1 tb water, add to soup.
Cook until clear and smooth (takes just a few seconds.
Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES
CAL: 185 THAT'S ALL!!
Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic,
this was one of the first of servral books I
prechased, then I found a EARLY version at the thrift
store. Both are so different.)
Brought to you and yours via Nancy O'brion and her
Meal-Master
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* Exported from MasterCook *
Rio Grande Kidney Bean Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 sl
Bacon
1 t
Garlic -- minced
1/2 c
Onion -- chopped
2 1/2 c
Kidney beans -- canned with
-liquid
3 c
Beef broth
3
Bay leaves
1/2 ts
Salt
1/8 ts
Ground pepper -- freshly
1/4 ts
Dried basil -- crumbled
Fry bacon over medium heat in heavy frying pan; crumble bacon
and set
aside. Reheat bacon drippings over medium heat; saute
garlic and
onion until tender, stirring occaionally. Puree beans in blender
or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves.
Soup
will thicken as it stands and be thinned with water or additional
beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE
+ 1
STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CHO: 19g; PRO: 8g;
FAT: 3g;
CAL: 136 LOW-SODIUM DIET: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours
via
Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
Sage Pot Roast
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic
Meats
Crockpot
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Lean boneless beef chuck
(5 lb) roast
1 tb
Cooking oil
1 1/2 ts
Rubbed dried sage
1/2 ts
Salt substitute
1/4 ts
Pepper
1 c
Low sodium beef broth
6
Red potatoes, cut in half
4
Carrots, cut into 2" pieces
2
Onions, quartered
5 ts
Cornstarch
1/4 c
Water
In a Dutch oven, brown roast on both sides in oil. Season with
sage,
salt and pepper. Add beef broth. Cover and bake at 325 degrees
f for
2 1/2 hours. Add potatoes, carrots and onions. Cover and bake
1 hour
longer or until meat is tender and vegetables are cooked. Remove
roast and vegetables to a serving platter and keep warm. Combine
cornstarch and water; stir into pan juices. Cook until thickened
and
bubbly.
DIABETIC EXCHANGE: One serving equals 3 lean meat, 1 starch,
1
vegetable; also 301 calories, 59mg sodium, 82mg cholesterol,
16gm
carbohydrate, 27 gm protein, 14 gm fat.
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* Exported from MasterCook *
SLOW-POKE JAMBALAYA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Poultry
Main Dish
Vegetables & Side Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Bell pepper,chopped
1
Onion,chopped
2
Med tomatoes,chopped
1 c
Chopped celery
1
Clove garlic,crushed
2 tb
Minced parsley
2 ts
Chopped thyme leaves
2 ts
Oregano leaves,chopped
1/8 ts
Cayenne
1/2 ts
Salt
4 oz
Smoked sausage,chopped
8 oz
Chicken breast,chopped
2 c
Beef broth or bouillon
1/2 lb
Cooked shelled shrimp
1 c
Cooked rice
Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp
&
rice. Cover & cook on low 9-10 hours. Turn slow cooker
on high, add cooked shrimp & cooked rice. Cover; cook
on high 20-30 minutes. Source: "Crockery Favorites" by
Mable Hoffman & The Hamilton Journal From Robbie
Shelton's Database.
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* Exported from MasterCook *
Sunday Italian Vegetable Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
Dry navy beans
Water
4 c
Chicken broth
3/4 c
Carrot -- sliced, peeled
1/2 c
Potato -- sliced with peel
1 tb
Corn oil
1/2 c
Onion -- sliced
16 oz
Can Italian tomatoes
-including liquid
2 c
Cabbage -- sliced thinly
1 c
Zucchini -- sliced
1/2 c
Celery -- sliced
1/2 c
Chick peas -- (garbanzo beans)
-drained canned
1/2 c
Rotini or other pasta
-uncooked
1 tb
Parsly -- finely minced fresh
2 ts
Dried basil -- crumbled
1/4 ts
Salt
1/4 ts
Ground pepper -- freshly
Cover navy beans with water in a large pot. Over medium
heat, bring
just to the boiling point. Remover pan from heat, cover,
and let
stand for 1 hour. Drain. Add chicken broth, carrot,
and potato.
Cover and cook over medium heat until vegetables are almost
tender,
about 35 minutes. Heat oil in a small skillet and saute onion
until
tender. Add onion and all remaining ingredients to soup pot.
Cook 15
minutes or until pasta is cooked. Serve hot Food exchanges
per
serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE.
CHO: 34g;
PRO: 12g; FAT: 4g; CAL: 216; LOW-SODIUM DIET: Omit salt. Substitute
canned vegetables and broth
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours
via
Nancy O'Brion and her Meal Master
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* Exported from MasterCook *
Tex-Mex Corn Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic
Mexican
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 tb
Margarine
1/2 c
Onion -- chopped
1 c
Sweet red pepper
1 t
Red pepper flakes
4 c
Chicken broth
17 oz
Creamed corn -- included
-liquid
16 oz
Whole Kernel corn -- including
-liquid
1/4 ts
Salt
1/4 ts
Ground white pepper -- fresh
Melt margarine in a large saucepan; saute onion and sweet pepper
with
red pepper flakes until tender, stirring occasionally, about
2
minutes. Sir in chicken broth and both cans of corn. Continue
cooking
until the is very hot. Add salt and pepper and serve innediately.
Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE
CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; LOW-SODIUM DIETS: Omit salt
and
substitute unsalted broth and cannned vegetables.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours
via
Nancy O'Brion and her Meal-Master
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* Exported from MasterCook *
Turkey-Barley Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 c
Turkey or chicken broth
1 c
Turkey -- diced cooked
1 c
Pearl barley
1
Onion -- chopped
2
Celery -- stalks, chopped
3
Carrots -- sliced
1
Bay leaf
1 t
Dry thyme
1/4 ts
Dried marjoram
1/4 ts
Ground black pepper
2 tb
Chop.fresh parsley (2ts.dry)
Combine all the ingredients in soup pot or slow cooker.
Cook over
low heat in the slow cooker for 6 hours or simmer on the stove
for 1
hour, or until the carrots are tender and the barley is soft.
1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat,
44 mg
sodium, 320 mg potassium, 18 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93
Long-grain rice has slightly less carbohydrates and calories
per cup
than barley if you wish to substitute.
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* Exported from MasterCook *
Tuscany White Bean Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4 c
Onion -- chopped
1/2 ts
Garlic -- minced
3 tb
Olive oil -- divided
1/2 lb
Dry great nothern beans
-washed
2 qt
Water
2
Bay leaves -- large
1 t
Dried basil -- cri,b;ed
1/2 ts
Salt
1/2 ts
White pepper -- ground
2 tb
Parsley -- fresh chopped
2
Green onion -- chopped
Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often. Add bean, water, bay leaves, and basil.
Bring
mixture to a boil, reduce to a simmmer, and cover. Continue
cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted
with
steel blade. Return pureed soup to pot; reheat over moderate
heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is
too
thick, add water or chicken broth.
Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1
LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g;
FAT: 11g;
SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy
O'Brion and her Meal-Master
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* Exported from MasterCook *
Zucchini Soup with Herbs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic
Crockpot
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Ingredients
5 c
Zucchini -- chopped
1 lg
Potato -- peeled
-cut into 1" cubes
1 c
Water
3
Green onions
-thinly sliced
1 tb
Margarine -- melted
-reduced calorie
1/2 c
Water
1 1/2 ts
Dried whole tarragon
1/2 ts
Bouillon gramules
-chicken-flavored
1/2 c
Skim milk
Combine zucchini, potato, and 1 cup water in a small Dutch oven.
Cover and bring to a boil. Boil 10 mins or until crisp-tender
(do
not DRAIN). Saute onions in margarine until tender; add to zucchini
and potato. Add 1/2 c water, tarragon, and bouillon granules
stirring
to blend. Add skim milk, and cook over medium heat until thoroughly
heated.
From: All New Cookbook For Diabetics And Their Families Each
serving
amount: 1 cup
Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein:
3
gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg
Reformated for you and yours via Nancy O'brion and her Meal-Master
(From Jungle.Boy via GEnie)
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