Diabetic Recipes Main Dishes
1/4 c. ginger ale 1 tbsp. red wine vinegar 1 can consomme soup Salt and pepper 1/4 c. flour 1 lb. lean stew meat 1/4 lb. mushrooms, sliced 2 med. potatoes, cut up 2 carrots, sliced 1 onion, sliced Brown stew meat and saute with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender. LASAGNA 1 c. chopped onions 1 c. sliced mushrooms 1/2 c. diced green peppers 1 tbsp. parsley flakes 1/2 tsp. each basil, oregano, chili powder 5 oz. Mozzarella cheese 1 garlic clove, minced 1 c. chopped carrots 3 c. tomatoes 1/4 tsp. dried rosemary 3 oz. grated Romano cheese 1 1/3 c. cottage cheese Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. Makes 4 servings. VEGETABLE SOUP 3 c. soup stock 1/4 c. chopped onions 1/4 c. green beans cut in strips 2 tbsp. diced turnip 1/4 c. diced carrots 1/4 c. shredded cabbage 1 tbsp. celery, finely chopped Salt, pepper, seasoning Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange. Exchange 1 serving for 1 vegetable serving. ALOHA SEAFOOD DISH 2 lbs. fish fillets 1/2 c. pineapple juice 1/4 c. steak sauce 1 tsp. salt Dash of pepper Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired. BAR-B-QUE CHICKEN Chicken, boiled, skinned, boned, & chopped1 can tomato juice 1 onion, chopped 1 tbsp. mustard 1 tsp. chili powder Sweetener to taste 1/4 c. vinegar Dash of garlic powder Pinch of oregano Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without. CARIBBEAN ROAST PORK 1 3lb pork loin roast 2 tsp olive oil 1 tbls black pepper 1 tsp nutmeg 1 tsp cinnamon Preheat oven to 350f Blend oil, pepper, nutmeg and cinnamon in a bowl. Brush mixture on the roast evenly. Put roast into a shallow pan and roast for 1 to 1 1/2 hours or until internal temperature reaches 155f. Remove from oven and let stand for at least 10 minutes to rest before slicing. Makes 12 servings Exchanges, 3 meat, 1/2 fat 203 calories per serving HEARTY CHICKEN POT PIE 1 cup cooked, cubed skinless chicken breast 3 cups cooked mixed vegetables, such as carrots,peas and potatoes 1 can (11 3/4 oz) reduced fat and sodium condensed cream of mushroom soup 1 2/3 cups reduced fat biscuit mix 2/3 cup low fat buttermilk 3 tbls chopped parsley 1/4 tsp paprika Preheat oven to 400 degrees Spray non stick cooking spray into an ovenproof casserole. Mix together vegetables, chicken and soup in a medium bowl. Put the mixture into the casserole and place in the oven. While the mixture heats up, mix the biscuit mix, buttermilk and parsley just until blended. Be careful not to over mix. The dough will be sticky. Scrape out bowl completely and place on a lightly floured surface. Lightly flour your hands and gently pat dough until about 1 inch thick. Using a 2 or so inch biscuit cutter, cut out six biscuits. Remove the chicken mixture from the oven and place biscuits on top of the chicken mixture. Return to the oven and bake for about ten minutes or the biscuit are a light brown. Turn oven down to 350 degrees and bake an additional 10 to 15 minutes or until biscuits test for doneness. In the last 5 minutes of cooking sprinkle the biscuits with the paprika. Makes six servings, 1 serving=1 biscuit and 1/6 of the chicken mixture Dietary Exchanges 2 starch, 1 meat, 2 vegetables 250 Calories per serving RED BEANS AND RICE Cooking spray 5 cups hot cooked brown rice 1 medium chopped onion 1/2 medium green pepper, chopped 1 medium onion, chopped 1 tbsp chili powder 1 tsp minced garlic 1 tsp ground cumin 2 large fresh tomatoes, peeled and chopped 2 15.5 oz cans red beans, drained and rinsed 1/2 cup mild picante sauce Coat a large non stick pan with cooking spray and heat up over low-medium heat. Add green pepper, onion and garlic. Cook stirring very often until until is soft and you can see through it. About 5 minutes. Add cumin, chili powder, tomatoes, beans and the picante sauce. cover and simmer for 20 minutes. Serve 1 cup beans over 1 cup of rice and serve warm. Makes 5 servings, 1 serving=1 cup beans and 1 cup rice Dietary exchanges, 5 starch and 1 vegetable 415 calories per serving
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