DIABETIC RECIPES

[mmhmm]

Here's a place to share recipes that lend themselves well to those on diabetic diets. These recipes are also invaluable to folks who are trying to lose weight the healthy way.

[Apple]

I just showed DS how to make stir fry tonight. I found a bottle of "wok oil" at grocery outlet so it was already seasoned (ginger, garlic, etc in cottonseed oil). You should be able to find something similar in the asian area of the grocery store, just make sure it says "no added msg". The pre-seasoned oil gave it a great flavor without having to mess with all those ingredients individually.

Anyway, we stir fry in a cast iron skillet (don't have a wok). Key is to use high heat and don't overfill the pan. We put a tablespoon or so of oil in the pan, heated it up then added a handful or two of fully cooked frozen shrimp. Let it sit at least 30 seconds before doing any kind of stirring. When the shrimp was heated through, we took the shrimp out of the pan and then added some stir fry veggies to the pan. Once that was hot, we threw the shrimp back in as well as some stir fry sauce. We used some out of a bottle, you'd need to find one low sugar or find a recipe for a low sugar one. Once it was all hot we put it over rice. The oil was flavored enough we probably could have skipped the sauce and just used a little soy sauce if we wanted.

I haven't tried this recipe before myself, but found it for a diabetic friendly version (it's highly rated, link here www.grouprecipes.com/110193/pineapple-chicken-stir-fry---diabetic-friendly.html ) Picked it because it's one I have all the ingredients it needs on hand.

Ingredients

1/4 cup reduced-sodium soy sauce
2 Tbs. sugar or equivalent sugar substitute
1 Tbs. white vinegar
1 Tbs. ketchup
1/2 tsp. ground ginger
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into strips
2 Tbs. canola oil
1 package ( 16-oz ) frozen stir-fry vegetable blend
1 Can ( 8-oz ) unsweetened pineapple chunks, drained
Hot cooked rice

In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice. Yield: 6 servings.

Nutritional values: 1 serving ( calculated with reduced-sodium soy and no rice ) Calories: 232, Fat: 7g, Cholesterol: 44mg, Sodium: 598mg, Carbohydrate: 21g, Fiber: 1g, Protein: 21g
Diabetic Friendly
Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

If you use the pre-seasoned oil you may want to reduce the ginger and garlic called for in the recipe.

[mmhmm]

Thanks chef, and apple. I imagine there are quite a few posters who can make excellent use of recipes posted to this thread.

[Apple]

Lemon Basil Marinade (for seafood)

DS had this last night for dinner on salmon, said it was good. We halved the recipe since we were only using two 4 oz fillets.

2 Tbl olive oil
1/4 cup lemon juice
2 Tbl finely chopped green onion (we used dehydrated onion since that's what I had on hand)
1/2 tsp dried basil or 1 Tbl fresh
1/4 tsp salt (optional)

Mix all ingredients. Marinate fish for one to four hours in the refrigerator. Drain marinade and broil or barbecue fish until done.

[Deleted]

The diabetics in the office eat this dessert when it's brought in:

Cream Puff Cake

Ingredients
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
3 (3.5 ounce) packages instant sugar-free vanilla pudding mix (make according to package directions)
1 (12 ounce) container Sugar Free Cool Whip, defrosted
1/4 cup sugar free chocolate syrup

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9x13 inch pan.

Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

Make pudding according to package directions. Spread pudding over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

[beenherebefore]

Thanks everyone! With so many people having some form of Diabetes, it's nice of you to contribute!

Apple, your marinade recipe for salmon is very similar to one I use when grilling chicken parts.

Yummy and healthy too.