Healthy Food Recipe

Posts Tagged ‘Diabetic Recipes’

2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

In medium bowl, combine carrots, zucchini, salt and poultry
seasoning. Spoon about 1/2 cup mixture into each pocket (each
breast should open similar to a butterfly); secure with toothpicks. In
place chicken in a Med size skillet, sprinkle with bouillon.
Add water to skillet and cook over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until
chicken is fork tender. Remove toothpicks. Makes 4 servings, 180
calories per serving.

• 1 c. rice, uncooked
• 1 c. water
• 1 c. orange juice
• 1 tsp. reduced calorie margarine
• Dash of salt
• 1 tbsp. orange rind, freshly grated
• 1/2 c. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water,

orange juice, margarine and salt. Cover, microwave on High for 5

minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave

on High for an additional 10 minutes, turning the bowl after 5 minutes.

Do not uncover the bowl. Allow to set covered for an additional 10

minutes or until all of the liquids have been absorbed. Immediately

before serving, fluff with a fork, add orange sections and mix gently.

Serve with pride. Makes about 6 (100 calories) servings.

• 24 or 2 1/2 c. dates or raisins
• 2 eggs
• 1/4 c. vegetable oil
• 2 c. flour, self rising
• 1/2 c. chopped nuts
• 1 tsp. baking soda
• 2 tsp. liquid sweetener
• 1 tsp. vanilla

If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking

powder. Use 350 degree oven. Put cut dates or raisins into bowl;

sprinkle with baking soda and cover with 1 cup boiling water. Let

stand until cool.

2 teaspoons extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, chopped
4 cups homemade or sodium-reduced chicken broth
3 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon oregano
4 ozs. boneless, skinless chicken breast, cut into thin slivers
salt and freshly ground pepper
1 small avocado, peeled, pitted and diced
1/4 cup sliced green onion tops
1/4 cup chopped fresh coriander
1 cup baked tortilla chips
hot sauce, optional

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5 egg yolks
1/4 cup (60 mL) granulated sugar replacement
dash salt
2 cups (500 mL) evaporated skim milk
1-in. piece (2.5-cm piece) vanilla bean
2 cups (500 mL) lo-cal whipped topping (prepared)

Combine egg yolks, sugar replacement and salt in top of double
boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook
and stir over simmering water until mixture is thick and vanilla bean
is dissolved. Cool completely. With electric beater, beat well, and
then fold in topping. Pour into freezer trays, cover with waxed
paper, and freeze for 1 hour. Scrape into large bowl and beat until
smooth and fluffy. Return to freezer trays. Cover. Freeze firm.

Exchange: 1/2 cup (125 mL): 1/2 high-fat meat
Calories: 1/2 cup (125 mL): 61

1/4 cup (60 mL) vegetable shortening
1/4 cup (60 mL) cream cheese (softened)
2 tsp (10 mL) granulated fructose
1 tsp (5 mL) granulated sugar replacement
1 egg
1 tblsp (15 mL) water
1 cup (250 mL) flour
1/2 tsp (2 mL) baking powder
dash salt

Cream together shortening, cream cheese, fructose and sugar replacement.
Add egg and water, beating well. Sift together flour, baking powder and
salt, and add to creamed mixture. Mix until thoroughly blended. Shape
into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2
hours or overnight. Cut into thin slices and place on ungreased cookie
sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes.

Exchange 2 cookies: 1/2 fruit, 1/2 fat
Calories 2 cookies: 74
serve 30 cookies

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand