Category Archives: appetizers

Diabetic Food Can Taste Good | Diabetes Recipes

Diabetic Food Can Taste Good | Diabetes Recipes.

Diabetic Food Can Taste Good:

People with pre-diabetes are also looking for meal plans which may move them away from the path of full-blown diabetes. There’s not a lack of low-sugar recipes, Splenda recipes — or any other sugar substitute, or even ethnic diabetic-friendly recipes. A wonderful salad or sugar-free dessert can be made by anyone who knows a little bit, or lots, about cooking and specific recipes. The question is — how do you weed through all of the hundreds of diabetes recipes and find some that work for you?
There are several ways that blood sugar levels can be made normal, and one of those ways is by diet. Glucose meters & medicines are severeal ways to reduce the risks that often come with having diabetes. Through judicious use of diabetic recipes, an excellent meal schedule will be assorted and interesting & help diabetics get over the overindulgence that sometimes occurs at holiday & other family get togethers.
A good meal plan does not mean that anyone has to deprive themselves. Along the way, a person who’s diabetic is able to lose weight, and lower their chances of stroke, heart disease, & other diabetes caused conditions and problems. As you learn to handle your type 2 diabetes, choosing good foods, with a little practice & study, can become natural. Choosing recipes for diabetics can also mean learning to eat the correct quantity of food. Because you make sugar-free recipes, does not mean you can eat an overly large amount of them.
We’ve got some tips & tricks: Eat a variety of colorful fruits & veggies. Starchless vegetables in diabetic menus may include carrots, broccoli, spinach & others. A good entre such as whole wheat spaghetti along with stir-fried veggies is often a favorite amongst recipes for diabetics. Reconstituted dried beans like pinto and kidney beans, as well as lentils, add protein to any diabetic dish. There are a lot of recipes that include beans. Eat fish meals as much as 3 weekly.
Baked fish with a nice sauce is simple to make & creates a great meal for a diabetic. When you consider meat, think lean. Sirloin steak, beef tenderloin, pork loin, skinned chicken breasts or other types of poultry is very versatile & quick to make. Dairy, such as skim milk as well as low-fat cheese & nonfat yogurt can make a few good rich and creamy sauces. Water and calorie-free waters and tea are much better than diet sodas.
Get single ingredient products when you can, to create your meals. Use light veggie or olive oil to cook with. Fat is fat, but these two are superior than others. Check out low calorie and good for you desserts. There’s a ton of wonderfully tasty recipes out there. Watch portion size, no matter what you make.

 

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Party Appetizer Ideas and Recipes Suitable for Diabetics | Diabetes Recipes

Party Appetizer Ideas and Recipes Suitable for Diabetics | Diabetes Recipes.

Planning a party and looking for some appetizer ideas? Are you or some of your guests diabetic? Below is a list of appetizer ideas that are yummy for all and are perfect for the diabetics. If you serve any of these recipes, you won’t have to worry about whether or not you are meeting the diabetics needs.
For a good selection, we recommend the following appetizer menu. Of course you will need to adjust it to the number of guests you are expecting. You may only need one, then again, you may need them all.
A tray of assorted cheese cubes and purple and green grapes.
Party Meatballs
  • Meatballs: 1 lb ground beef
    Party Meatballs
  • 1/2 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 2 eggs
  • 1/2 tsp garlic salt
  • 1 tsp chopped fresh parsley
  • Freshly ground black pepper to taste
  • Sauce: 1/4 cup butter
  • 1/4 cup sour cream
  • 1/4 cup A-1 sauce
  • 1/4 ketchup
  • 1tbsp Splenda brown sugar blend
To make the sauce, combine all the ingredients in a small saucepan. Heat on low, stirring often, until Splenda dissolves. Allow to simmer on low while you make the meatballs.
To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well. Form into appetizer size meatballs. Spray a large skillet with non-stick cooking spray. Place meatballs, in a single layer, in heated skillet. Simmer on low heat until browned.
Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.
BROCCOLI BITES
BROCCOLI BITES
  • 1 16-oz bag frozen broccoli pieces
  • 1/2 cup grated Parmesan cheese
  • 1 cup mild shredded cheese
  • 2 cups Pepperidge Farm stuffing
  • 4 eggs
  • 1/2 cup chopped onion
  • 1 cup melted butter
  • 1/2 tsp garlic salt
  • 1/4 tsp thyme
Thaw broccoli slightly then break into pieces. Beat butter, eggs, and stuffing together with wooden spoon. Add remaining ingredients. Form into appetizer-size balls and place on cookie sheet. Bake for 15-20 minutes at 350 degrees.
BACON TOMATO TARTLETS:
  • 12-oz can refrigerated flaky biscuits
    BACON-TOMATO-TARTLETS
  • 6 slices bacon, cooked, drained and crumbled
  • 1 medium tomato, seeded and diced
  • 3/4 cup grated mozzarella cheese
  • 1/2 cup mayonnaise
  • 1 tbsp fresh chopped basil
  • 3/4 tsp garlic salt
  • 1 tbsp fresh thyme
  • 3/4 tsp chopped fresh oregano
Preheat oven to 350 degrees. Split each biscuit into 3 layers. Spray mini muffin pans lightly with non-stick cooking spray. Press biscuit rounds into the tins. Make only 24, not using the entire can of biscuits. In a medium mixing bowl, mix the remaining ingredients together. Fill each of the unbaked biscuit cups with the mixture. Bake for 10 to 14 minutes or until slightly golden around the edges.
NOTE: Can be made ahead and frozen for later use. Bake, remove from pan, cool completely and freeze. Reheat from frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.
 
PARTY CHEESE BALL
  • 1 pkg (8oz) cream cheese, softened
    PARTY CHEESE BALL
  • 4 oz pkg low-fat shredded cheddar cheese
  • 1 tbsp Worcestershire sauce
  • 1 pkg pressed beef, cut into small pieces
  • 1/2 small sweet onion, finely chopped
  • 1 cup finely chopped pecans
Soften cream cheese at room temperature. Mix cheddar into softened cream cheese and work well using hands. When mixed add Worcestershire sauce and chopped onion, mix into cheese mixture. Form into a ball and cover with beef and pecans. Chill before serving. Serve with party crackers.
Atray of celery sticks stuffed with peanut butter and some with pimento cheese.
Now you have a group of appetizers to please anyone, and plenty of options for any diabetics attending.
Party on and ENJOY!

Garden-Fresh Green Beans and Tomatoes with Oregano – Diabetes Recipes

Garden-Fresh Green Beans and Tomatoes with Oregano – Diabetes Recipes.

Garden-Fresh Green Beans and Tomatoes with Oregano 
Garden-Fresh Green Beans and Tomatoes with Oregano

Total Servings: 6 
Serving Size: 1/2 cup 

Try to purchase vine-ripened tomatoes for this straight-from-thefield side dish.

  • 2 tsp olive oil 
  • 1/4 cup diced onion 
  • 2 garlic cloves, minced 
  • 2 cups cut green beans (trim ends and cut green beans in 1-inch lengths)
  • 1/4 cup low-fat, reduced-sodium chicken broth 
  • 1 medium tomato, diced 
  • 1 Tbsp fresh minced oregano 
  • 1 Tbsp minced parsley Fresh ground pepper and salt to taste
 1. In a wok or heavy skillet over medium-high heat, heat the oil. Add the onion and garlic and sauté for 3 minutes (do not let the garlic brown). Add the green beans and broth, cover, and steam for 3 minutes.
2. Add the diced tomato, cover, and steam 30 seconds. Add the oregano, parsley, pepper, and salt and steam for 30 seconds more. Serve.

Exchanges:

  • 1 Vegetable 
  • 1/2 Fat 

Calories 39   
Calories from Fat 17 
Total Fat 2 g
Saturated Fat 0 g 
Cholesterol 0 mg 
Sodium 32 mg 
Total Carbohydrate 6 g   
Dietary Fiber 2 g   
Sugars 2 g 
Protein 1 g

Carrots with Orange Glaze – Diabetes Recipes

Carrots with Orange Glaze – Diabetes Recipes.

Diabetes Recipes: Carrots with Orange Glaze

 Diabetes Recipes: Carrots with Orange Glaze

Total Servings: 6 
Serving Size: 1/2 cup

You can also use this glaze for cooked beets.
Carrots :
3 cups diagonally sliced, peeled carrots
Glaze :

  • 1/3 cup fresh orange juice 
  • 1/4 cup water 
  • 1 Tbsp fresh lemon juice 
  • 1 Tbsp honey 
  • 1 tsp cinnamon 
  • 1/2 tsp nutmeg 
  • 1 Tbsp cornstarch or arrowroot 
  • 2 Tbsp water 

Garnish :

Fresh mint leaves
1. Prepare the carrots by steaming them over boiling water on a steamer rack, covered, for 5 minutes. Drain and set aside.
2. In a small saucepan over medium heat, combine the orange juice, water, lemon juice, honey, and spices. Bring to a boil. Reduce the heat and cook for 3 minutes.
3. Combine the cornstarch or arrowroot with the water. Add to the orange juice mixture and cook over low heat until thickened. Pour the orange glaze over the carrots and serve. Garnish with mint leaves.

Exchanges : 2 Vegetable

  • Calories 54   
  • Calories from Fat 1 
  • Total Fat 0 g   
  • Saturated Fat 0 g 
  • Cholesterol 0 mg

Stuffed Tomatoes – Diabetes Recipes

Stuffed Tomatoes – Diabetes Recipes.

Stuffed Tomatoes
Stuffed Tomatoes

 
Tomatoes stuffed with a rice/cheese/veggie mix make a nice side dish for just about any kind of meat.

  • 6 medium tomatoes
  • 2 tablespoons (28 ml) olive oil
  • 1/3 cup (33 g) chopped celery
  • 2 tablespoons (20 g) chopped onion
  • 2 cups (440 g) cooked brown rice
  • ¼ cup (25 g) grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon basil
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
Cut a thin slice from the top of each tomato. Set tops aside. Scoop out center of tomatoes; chop pulp, and set aside. Place shells upside down on paper towels to drain. Lightly oil 9-inch (23 cm) pie plate or round baking dish. Place tomatoes in dish. Cover with aluminum foil. Preheat oven to 350°F (180°C, gas mark 4).
Heat oil in medium saucepan. Add celery and onion. Sauté over moderate heat until celery is tender. Remove from heat. Add reserved tomato pulp, rice, cheese, parsley, basil, pepper, and garlic powder; mix well. Fill tomato shells with rice mixture. Replace tomato tops, if desired.
Bake at 350°F (180°C, gas mark 4), 30 to 45 minutes or until tomatoes are tender.
Yield: 6 servings
Each with: 197 g water; 164 calories (36% from fat, 11% from protein, 53% from carb); 5 g protein; 7 g total fat; 2 g saturated fat; 4 g monounsaturated fat; 1 g polyunsaturated fat; 23 g carb; 3 g fiber; 1 g sugar; 124 mg phosphorus; 67 mg calcium; 1 mg iron; 86 mg sodium; 392 mg potassium; 1036 IU vitamin A; 5 mg vitamin E; 40 mg vitamin C; 4 mg cholesterol

Tomato Salsa – Diabetes Recipes

Tomato Salsa – Diabetes Recipes.

LOW: calorie, fat, saturated fat, protein, carbohydrate, fiber, cholesterol, calcium, iron, magnesium, phosphorus, potassium, sodium

 

 

I was originally going to give you a recipe for homemade baked tortilla chips to go with the salsa, but they came out hard instead of crisp. I thought about where I’d gone wrong, and then I had a bright idea—just buy the chips! Use the baked chips, not the fried ones. If you have really flavorful tomatoes, you may be able to get away without using the tomato juice. Use only mild chilies (not jalapeño peppers).
  • 1 cup chopped tomato
  • ¼ cup chopped onion
  • ¼ cup chopped canned green chilies (roasted peeled peppers), or more to taste
  • 2 tablespoons tomato sauce
  • 1 teaspoon lemon juice
  • 6 sprigs cilantro (fresh coriander)
  • Salt to taste
Place the tomato, onion, chilies, tomato sauce, lemon juice, and cilantro in a food processor. Cover and process until finely chopped. Season with salt, if using.

 

 

SERVES: 6

 

Diabetic Exchanges: ½ vegetable

 

REDUCED SODIUM: Use minced fresh jalapeño pepper to taste instead of the canned chilies.

 

Diabetic Exchanges: ½ vegetable

 

 

Crustless Vegetable Quiche – Diabetes Recipes

Crustless Vegetable Quiche – Diabetes Recipes.

Crustless Vegetable Quiche
Crustless Vegetable Quiche

 
Who really needs a crust for a quiche? If you prefer, you can substitute 2 whole eggs or the egg substitute equivalent of 2 eggs for the 4 whites.

  • Olive oil and flour, for pie dish
  • 1 cup cottage cheese
  • 4 egg whites
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 2 teaspoons olive oil
  • 1½ cups sliced mushrooms
  • ½ cup chopped asparagus
  • ¼ cup chopped leek (white and light green parts)
  • ¼ cup shredded carrot
  • 2 cups bite-size spinach pieces
1 Preheat oven to 350°F. Thoroughly grease a 9-inch pie dish with olive oil and dust with flour.
2 Place the cottage cheese, egg whites, dill, flour, Worcestershire sauce, pepper, and salt in a food processor fitted with a steel blade. Process until smooth; set aside.
3 In a medium nonstick skillet, heat the oil over medium-high heat. Add the mushrooms, asparagus, leek, and carrot. Cook, stirring, until all the vegetables are slightly softened, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute. Let cool completely.
4 Stir the cottage cheese mixture into the vegetable mixture. Pour into prepared pie dish.
5 Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Run sharp knife around the edge of the pan to release the quiche.

SERVES: 6

Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat
REDUCED FAT: Use one-percent cottage cheese.
Diabetic Exchanges: ¼ other carbohydrate; 1 very lean meat; ¾ vegetable; ½ fat
REDUCED SODIUM: Use low-sodium cottage cheese.
Diabetic Exchanges: ¼ very lean meat; ¾ meat; ¾ vegetable; ½ fat