Love Making Tips - Restricted and special diets | Diabetic - [1]

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A Happy Home Recipe

Take love and loyalty, mix them throughly with Faith. Blend it with tenderness, kindness and understanding. Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.
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A Meal in One

Preheat oven 350 Degrees F.
In skillet, cook onion, celery, green pepper & mushrooms in the diet margarine until the celery is soft. Stir in the remaining ingredients, put into a 3-quart casserole, sprayed with PAM. Cover, place in preheated oven and bake for about 30 minutes until rice is cooked.
This takes about 15 minutes to prepare. Total time about 45.
Diabetic Choices are: Per serving (1/2 Recipe): 2-1/2 Fruit/ Vegetable.; 1 Fat.; 3 Protein r.; 2-1/2 Starch

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All Purpose Seasoning

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called \"Instead of Salt\" All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.

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Almost Pasta Primavera

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.
Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.
Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges.... {I found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file}
Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving).

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Anchovy Yogurt Dressing

Excellent dressing for vegetables, pasta, fish, or salads.
Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about 3/4 cup. 12 servings(1-tb each).

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Angello

In a saucepan, bring 3 3/4 cups of the juice to a simmer. Sprinkle agar flakes on top of the heated juice; allow to simmer for 3 minutes with the flakes floating on top to soften the agar, then stir the agar flakes into the juice. Simmer 5 minutes more, stirring well.
Mix the kuzu with the remaining 1/4 cup juice. Stir to blend out lumps. Pour the kuzu mixture into the simmering juice & agar in the saucepan. Stir until thick & clear. Add the fruit. Wait for it to rise to the surface. Turn off the heat. Add the vanilla extract. Allow to cool a bit. Stir to distribute fruit evenly. Chill until set.

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Appetizer Wieners

Cut the wieners into eighths and place them on a microwave bowl or paper plate. Combine the remaining ingredients in a small bowl. Brush half of the mixture over the wieners.
With the microwave on HIGH, cook for 1-1/2 minutes, rotating the plate one-half turn after 1 minute. Brush with the remaining sauce mixture.
Continue cooking on HIGH for 1 minute. Place a toothpick in the top of each wiener piece. One Serving: Calories: 43 Carbohydrates: negligible Exchange: 1/3 high-fat meat.

Ingredients   |   Category: Diabetic
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Apple Bulgur Breakfast

Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk. Cover and set aside for 30 minutes, or until the bulgur is softened and swollen. The grain should stillhave some bite, although it can be left covered in the refrigerator overnight. Stir well and add extra milk necessary to make the mixture creamy. The mixture can be sweetened with artificial sweetener if liked. Very the fruit, if you like, or add fresh fruit to the plain soaked bulgar.
Ingredients   |   Category: Diabetic
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Apple Rice Pudding

1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar. American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or
2 tbsp for a 6 serving recipe which would taste OK to people accustomed to low sugar recipes. Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.
Core and shred apple and sprinkle with ascorbic acid color keeper, or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold.
1/6 recipe made with artificial sweetner - 1 starch choice, 1 milk
Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as above without apple and add 2 tbsp coconut.

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Applesauce Bars

Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves in mixer bowl and mix a low speed to blend well. Combine HOT applesause and baking soda ( don't try to be modern and use cold applesause and mix with baking soda with the flour; it doesn't work as well that way), and add, along with oil, walnuts and raisins, to flour mixture. Mix at medium speed until flour is moistened and batter in creamy. Spread batter evenly in a 9" by 13" cake pan that has been sprayed with pan spray or greased well with margarine. Bake at 375 degrees for 20 to 25 minutes, or till bars pull away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack. Cut three by six.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is suitable written.

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Apricot Fizz

Chill apricot juice and ginger ale throughly. To serve, combine apricot juice, ginger ale, and lemon juice; stir well, and pour into individual glasses.
Exchanges: 1 Fruit; Chol: 0 mg; Calories: 62; Carbo: 15 gm Protein: 1 gm; Fat: Tr; Fiber: 0 gm; Sodium: 16 mg.

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Asparagus and Pimento

Rinse asparagus and snap off tough ends. In a large skillet bring water to boil and add asparagus. Cover and steam until bright grean, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with juice; garmish with pimento and pine nuts. Serve warm or chilled.
Food Exchanges per servings: 1 VEGETABLES EXCHANGES CAL: 37; CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;

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Asparagus Salad With Pecans

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.

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Avocado Banana Spread

Blend ingredients in a food processor or blender. Heat to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture reaches desired thickness. Yields 1/2 cup.
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Asparagus with Mushrooms and Fresh Coriander

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE.
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Baked Apples with Raisins

Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups. Bake in a 350-degree oven for 25 to 30 minutes, or until fork pieces surface easily. Serve warm or cold.
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Baked Custard

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry milk, vanilla, salt and dry sugar substitute in a bowl and mix well. Stir hot water into egg mixture. Blend well, and pour a fourth of mixture into each of 4 custard cups. Sprinkle custard lightly with nutmeg, if desired, and place the cups in an 8" or 9" cake pan. Pour boiling water around the cups to a depth of 1 1/2". Bake at 325 degrees for about 1 hour, or until a knife comes out clean from the center of custard. Cool at room temperature. Serve warm or chilled,
Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

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Baked Eggplant

Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes. Microwave: Uncover. Cook on high for 5 minutes. Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 161
Ingredients   |   Category: Diabetic
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Baked Sandwiches

May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.
Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes. Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl. Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.
While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes or until lightly browned and firm. Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.
Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets: Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.

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Banana Pudding Splits

* If bing cherries are not available, use 4 marachio cherries. 1.In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. 2.Cut each banana into 6 diagonal slices and sprinkle with lemon juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4 of the pishachios, then top each with 1 tablespoon whipped topping and 1 cherry.
Ingredients   |   Category: Diabetic
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